Looking for a fast and simple Italian meal free of marinara messiness? Try this one on for size!
Asparagus and Ricotta Ravioli
- 1 bunch Asparagus (sliced)
- 2 Spring Onions (thinly sliced)
- 1 cup Ricotta
- 1 teaspoon Nutmeg
- 1 pound Fresh Pasta Sheets
- Salt and Freshly Ground Pepper
- 1/2 cup Young Pecorino (grated)
- 1/2 cup Pecorino Romano (grated)
- 1/2 stick of Butter
- 2 tablespoons Olive Oil (divided)
- Bring a large salted pot of water to a rolling boil.
- Cut pasta sheets into 3-inch by 3-inch squares.
- In a saute pan add olive oil over medium high heat. Thinly slice 1 spring onion and the asparagus, reserving the spears. Add onion and asparagus to pan, season with a pinch of salt and cook for 10 minutes.
- Whisk together the ricotta, nutmeg, and both grated pecorinos until combined. Add in asparagus and onion mixture from pan along with 1 tablespoon 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 water and cook until pasta is tender, about 4 minutes. Remove the ravioli.
- Meanwhile, in a large sauté pan over medium heat, heat the butter until it foams and subsides. Add the asparagus spears, spring onion, and season with salt and pepper. Add the ravioli and a bit of the pasta cooking water if necessary to loosen the sauce. Serve with a fresh grating of Pecorino Romano.