Looking for a fast and simple Italian meal free of marinara messiness? Try this one on for size!

Asparagus and Ricotta Ravioli

  • 1 pound fresh pasta sheets
  • 2 spring onions (thinly sliced)
  • 1 bunch asparagus (woody ends removed)
  • 1 cup ricotta
  • 1 teaspoon nutmeg
  • 1/2 cup young Pecorino cheese (grated)
  • 1/2 cup Pecorino Romano (grated)
  • 1/2 stick of butter
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
step-by-step directions
step-by-step directions
  • Bring a large pot of salted water to a boil.
  • Cut pasta sheets into 3-inch by 3-inch squares. 
  • In a large saute pan, add 2 tablespoons of olive oil over medium high heat. Thinly slice 1 spring onion and the asparagus, reserving the spears. Add the sliced onion and asparagus to pan, season with a pinch of salt and cook for 10 minutes until tender. Set aside to cool.
  • In a large bowl, whisk together the ricotta, nutmeg, and cheeses. Add the sauteed asparagus and onion mixture and a couple tablespoons of olive oil. Spoon some of the mixture into half of the squares of pasta, and place another sheet on top of it to create a ravioli. Press together to seal.
  • Carefully drop the pasta into the simmering water and cook until pasta is tender, about 4 minutes. 
  • Meanwhile, in a large sauté pan over medium heat, heat the butter until it foams and subsides. Add the asparagus spears, remaining spring onions, and season with salt and pepper. Saute until tender, about 5 minutes. 
  • Add the cooked ravioli and a couple tablespoons of pasta water to the saute pan. Cook for another minute over medium heat. Add a bit more cooking water if necessary to loosen the sauce. Serve with a fresh grating of Pecorino Romano.
  • Tips: 1. Dampen the edges of the pasta squares to seal.
    2. Make the ravioli ahead of time and freese on sheet trays. Transfer frozen ravioli to zip-top bags and store in the freezer until ready to use.

Watch how its made

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Asparagus and Ricotta Ravioli

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