Raviolone with runny yolk with ricotta and asparagus
"The raviolo with a flowing yolk, ricotta cheese, and asparagus is a first course that enchants at first sight and at first taste. Perfect for a refined dinner or a special occasion, this **vegetarian** dish celebrates the freshness of **asparagus** and the creaminess of ricotta cheese in an explosion of flavors. Prepare it in about 90 minutes and bring an unforgettable experience to the table."
Dietary Information
Servings:
- 1
To prepare the raviolone with runny yolk with ricotta and asparagus, first take care of the fresh pasta. On a pastry board, arrange the flour in a fountain, put the beaten eggs in the center 1 and knead 2 until you get a smooth and homogeneous dough 3. Wrap it in a sheet of plastic wrap and let it rest in the fridge for at least 30 minutes.
- 2
Meanwhile, remove the most woody part of the asparagus 4 and cut them into pieces 5, leave some tips whole, they will be used for decoration 6.
- 3
Pour the oil into a pan, add a clove of garlic and add the asparagus 7. Season with salt and pepper 8 and cook for 15 minutes or until they become soft. Save a few tips for the final decoration 9.
- 4
Take a part of the asparagus and put them in a mixer 10, add a little water 11 and blend until you get a smooth and homogeneous cream 12. Set aside.
- 5
Put the ricotta cheese in a bowl and add the parmesan 13. Season with salt and pepper 14, then add the chopped asparagus 15.
- 6
Work with a fork 16 and transfer everything 17 into a pastry bag 18.
- 7
Meanwhile, prepare the parmesan sauce: heat a bowl in a bain-marie, put the parmesan inside 19, pour the milk 20 and stir until you get a smooth cream 21.
- 8
Take the dough from the fridge and roll it out with a rolling pin or a pasta machine, until you get a thin sheet about 2 mm thick 22. With the pastry bag, stuff the dough creating donuts 23 and inside each of them a yolk 24 and a pinch of salt.
- 9
Brush with water 25 and close with another sheet 26. Cut the pasta with the help of a 10 cm pastry cutter to obtain the ravioloni 27.
- 10
Cook for 3 minutes in boiling salted water 28. Meanwhile, in a pan, melt the butter with a little cooking water from the pasta 29. Drain the ravioli and flavor them in the pan for a few minutes 30.
- 11
Plate and garnish with the parmesan cream, the asparagus sauce 31, on the surface of the raviolo place a few asparagus tips and a few fresh chervil leaves 32. The raviolone with runny yolk with ricotta and asparagus is ready to be served 33.
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