Ingredients for 4 servings
For the filling:
½ bunch white asparagus
½ bunch green asparagus
½ bread roll
2 tbsp fresh sheep’s milk cheese
For the dough:
250 g flour
50 g semolina
Peel potatoes and cook in salted water.
Peel white asparagus and trim off the woody bottom third of the stalks. The green asparagus does not need to be peeled. Cook in plenty of salted water until done, but still firm to the bite (green asparagus approx. 5 minutes, white asparagus approx. 10 to 15 minutes). Drain and cut into very thin slices. Reserve the green asparagus tips for decoration.
Grate cooked potatoes or mash them with a fork and mix with asparagus slices. Cut bread roll into small cubes and mix with sheep’s milk cheese. Season to taste with salt, pepper and finely chopped mint. Mix until well combined and allow to stand.
In the meantime, mix flour with semolina, eggs, a dash of olive oil and a pinch of salt in a bowl and then knead to a smooth dough with your hands. Once the dough is smooth and elastic, cut it in half or quarters (depending on the size of your work surface) and roll out each piece with a rolling pin (or a pasta roller) to obtain thin sheets of pasta.
Brush half of the sheets with egg wash. With a pastry cutter or a glass, cut the dough sheets into circles about 8 cm across. Spoon some of the filling onto the centre of each circle that has egg wash on it and cover with another circle of dough. Firmly press edges to seal.
Bring a generous amount of salted water to a boil in a large pot. Transfer ravioli to boiling water (not too many at once) and cook for about 3 to 4 minutes.
Remove from water with a slotted spoon and top with browned butter, freshly grated parmesan and the cooked tips of green asparagus tossed in butter.
Our tip: The asparagus ravioli look particularly decorative on the plate when the circles are folded into a half-moon shape.
Preparation time: 60 min.
Level of difficulty: easy