Ravioli With Asparagus And Ricotta

Prepare the ravioli filling by blending the ricotta with previously blanched asparagus, Parmesan cheese, eggs, salt and pepper to taste.

Create small piles of filling on the sheet of dough and begin making the ravioli, taking care to seal them well, passing water along the edges before cutting them.

While the water comes to a boil, melt the butter in a large pan with three tablespoons of oil, add a clove of garlic to flavor the sauce and cook the remaining asparagus.

Boil the ravioli in the water, then sauté them in the pan with their sauce and, off of the heat, sprinkle with Parmesan cheese.

Once plated, embellish the ravioli with a few drops of balsamic glaze.