Ravioli stuffed with asparagus and mozzarella di bufala
Recipe (4 servings) ingredients:
For the dough:
- 300g flour (I always use ‘de Cecco’ flour)
- 3 whole eggs
- salt
How to prepare the pasta dough:
On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and if needed, add some water. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing. For the pasta making, dust your work surface with some flour. Take a lump of dough and press it with your fingertips. Set the pasta machine at its widest setting and roll the pasta dough though it. If the pasta sticks, dust it with flour. Click the pasta machine down a setting and roll the dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process four to five times. The pasta dough becomes smooth and workable like that. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to the narrowest. Dust both sides of the pasta with some Cecco flour every time you roll it through the machine. When you’ve got down to the narrowest setting, fold the pasta in half lengthwise, then in half again, and again once more until you’ve got a square piece of dough. Turn it 90 degrees and pass it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a nice rectangular sheet of dough with straight sides.
If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again.
- 500g asparagus
- 250g mozzarella di bufala
- 4 tbs fresh grated parmesan
- 2 spring onions finely chopped
- 2 tbs olive oil
- salt, pepper
Rinse the asparagus and slice them in half. Remove the part of the stems which is very thick. Cut them into very fine pieces. Keep some spears intact for the sauce. Cook over medium heat until they become softer, for about 6-7 minutes. Let them aside to cool down. In a large bowl mix together the cooked asparagus, the finely chopped spring onions (mainly the white part) and the parmesan. Season with salt and pepper.
- 10 almonds roasted and chopped
- 100g butter
- asparagus spears
- lemon zest
- freshly grated parmesan
In a sauce pan, melt the butter and add the roasted almonds. Let it cook for about 2 minutes over medium heat. Add the asparagus spears and the lemon zest.
Once your ravioli are stuffed, place them in salted boiling water for about 3-4 minutes. Drain them and serve with the sauce on top and with some extra parmesan cheese !
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