Festa Monini: colors, sounds and tastes of Umbria

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Asparagus and ricotta ravioli

Easy
50 MIN

Ingredients

FOR 4 SERVINGS
Ravioli
400 g
Green asparagus
350 g
Grated Parmesan
200 g
Eggs
2
Butter
1 knob
Monini balsamic vinegar glaze
as needed
Extra Virgin olive oil
as needed
Garlic
as needed
Fresh chilli pepper
as needed

Preparation

  1. Boil the asparagus. Prepare the filling by blending ricotta cheese, 200 grams of asparagus, Parmesan, eggs, salt and pepper.
  2. Stuff the pasta and make the ravioli. It is recommend that the fresh pasta is sealed well, sealing the edges with water before cutting.
  3. Boil the water.
  4. In a large skillet, melt the butter with three tablespoons of oil, flavour all with the garlic, chilli and bake the remaining asparagus.
  5. Boil the ravioli, when cooked remove from heat, drain and sauté in a pan, add the Parmesan cheese, put them on a plate and finish with Monini balsamic vinegar glaze.

A little extra

Glaze on asparagus is essentially a perfect combination.