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)
step-by-step directions
step-by-step directions
  • 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.

Watch how its made

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Asparagus and Ricotta Ravioli

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