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DUration :

50 Minutes

Difficulty :


Serves :
1-2 People


  • 0.88 lbs ravioli
  • ½ lbs sheep’s milk ricotta
  • ¾ lbs asparagus
  • ½ lbs grated Parmesan cheese
  • 2 eggs
  • 1 piece of butter
  • Monini balsamic vinegar glaze to taste
  • Extra Virgin Olive Oil to taste
  • Garlic to taste
  • Fresh chilli pepper to taste


  1. Prepare the ravioli filling by blending the ricotta with previously blanched asparagus, Parmesan cheese, eggs, salt and pepper to taste.
  2. Create small piles of filling on the sheet of dough and begin making the ravioli, taking care to seal them well, passing water along the edges before cutting them.
  3. While the water comes to a boil, melt the butter in a large pan with three tablespoons of oil, add a clove of garlic to flavour the sauce and cook the remaining asparagus.
  4. Boil the ravioli in the water, then sauté them in the pan with their sauce and, off of the heat, sprinkle with Parmesan cheese.
  5. Once plated, embellish the ravioli with a few drops of balsamic glaze.

Products used

Get them from all leading supermarkets

Parmareggio Parmigiano Reggiano

Parmareggio Burro

Extra Virgin Olive Oil

Parmareggio Ricotta