For the pasta dough
2 1/2 cups all-purpose flour (300g)
3 eggs
2 tablespoons olive oil
Salt to taste
For the filling
2 pounds fresh asparagus
350g ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
Salt and nutmeg to taste
For the spinach broth
1/2 pound fresh spinach
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
For the pasta dough
2 1/2 cups all-purpose flour (300g)
3 eggs
2 tablespoons olive oil
Salt to taste
For the filling
2 pounds fresh asparagus
350g ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
Salt and nutmeg to taste
For the spinach broth
1/2 pound fresh spinach
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Prepare the pasta dough: place flour on a surface, make a depression in the center, and add eggs, olive oil, and salt
Mix with a fork until flour falls into the depression and is fully incorporated
Knead until the mixture becomes smooth
Let it rest for 30 minutes, covered with plastic wrap
Meanwhile, prepare the filling: remove leaves from asparagus stalks
Place washed and still warm leaves in a pan, cover, and cook until tender but still crisp
Pulse and mix with ricotta cheese, egg, Parmesan cheese, salt, black pepper, and nutmeg
Roll out small pieces of pasta dough at a time, either by hand or with a pasta machine, to a thin thickness
Cut into 10cm squares, fill, and fold like a triangle
Close tightly, applying the edges, and join the ends
Cook in boiling water for 5-10 minutes or until al dente
Make the broth: pulse spinach, cutting it into strips
Sauté garlic in olive oil until golden
Add 4 cups of water and spinach
Season and cook for 10 minutes over medium heat
Distribute the spinach broth among plates and place cooked ravioli on top
Drizzle with a little olive oil each plate, add ground black pepper, and serve
Serves 8 portions (3 ravioli per person)
389 calories per serving
Suggested accompaniment: bean sprouts.
