Asparagus Ravioli

In a large pot with plenty of water and salt, cook the asparagus until the leaves fall off easily

Drain, let cool, remove the leaves and ends

Clean well and chop them up

In a pan, melt the butter, add the onion and asparagus ends, sauté constantly until lightly browned

Remove from heat and quickly process to obtain a paste

Add the lemon zest, mix well, season. Reserve

Prepare the pasta: on a surface place the flour and make a depression in the center

Place the eggs and salt, mix with a fork until forming a dough

With your hands, knead well to obtain a smooth dough

Wrap in aluminum foil and let rest for 15 minutes

On a flat surface, roll out the dough to a thickness of 2 mm

Cut squares of 10.5 x 10.5 cm

Fill each square with the asparagus paste reserved and fold into triangles

Close well, pressing the edges with a fork

In a pot with plenty of boiling water, add salt, place the ravioli, and cook until the pasta is al dente but not falling apart

Drain

In a small pan, melt the butter to a golden brown (dourada)

Pour the melted butter over the ravioli and serve with Parmesan cheese to taste

Serves 4

Calories per serving: 621

Note: These ravioli can be served as an appetizer

The filling can be prepared ahead of time.