Asparagus and Ricotta Stuffed Ravioli

Ingredients

• 100 g spelt flour (Type 630)
• 250 g whole‑grain spelt flour
• 3 eggs
• 1 tbsp Olive Oil
• Salt
• 500 g Green Asparagus
• 100 g Parmesan
• 150 g ricotta
• 2 egg yolks
• Pepper
• 1 Egg white
• 50 g butter

Instructions

1. 1.

   Knead both flours, eggs and oil with 1 tsp salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Meanwhile wash the asparagus, trim the woody ends and peel the lower third of the stalks. Boil the asparagus in plenty of salted water for 2–3 minutes over medium heat. Shock, drain and dice 3–4 stalks into small cubes. Cut the remaining asparagus into 4‑cm pieces and set aside.

3. 3.

   Grate the Parmesan. Mix the diced asparagus with ricotta, 4 tbsp Parmesan and egg yolks, seasoning with salt and pepper.

4. 4.

   Divide the dough into 3–4 portions and knead each again. Roll out on a lightly floured surface or with a pasta machine to about 3 mm thickness.

5. 5.

   Place half of the dough in 4‑cm intervals, adding 1–2 tsp of filling at each spot and brushing around with egg white. Lay the second dough layer over it. Press the dough around the filling, then cut into square pockets with a pastry cutter or knife. Cook all ravioli in boiling salted water for 5–6 minutes.

6. 6.

   Heat butter in a pan. Toss the asparagus pieces in hot butter and sauté for 2–3 minutes over medium heat. Lift the ravioli from the water with a slotted spoon, drain and toss under the asparagus. Plate and sprinkle with remaining Parmesan before serving.