Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil

by chef Cristina Cerbi

Serves 2

For the pasta

  • 500 g. - All-purpose flour
  • 5 - WholeeEggs
  • 1 - Tablespoon Olitalia Nocellara Monocultivar Extra Virgin Olive Oil

 

For the filling

  • 100 g. - Ricotta, preferably from Piacenza
  • 100 g.- Ground culatello
  • 50 g. - Parmesan
  • 2 - Bunches Piacenza asparagus
  • ½ - Minced onion
  • Sugar to taste
Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil 1
Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

See all

Procedure

  • 1

    Make the pasta by combining the flour with the eggs and a tablespoon of Olitalia Nocellara Monocultivar Extra Virgin Olive Oil to make the dough more elastic. Let it rest for about an hour.

  • 2

    Prepare the filling by combining the culatello and ricotta, 1 egg and a tablespoon of parmesan.

  • 3

    Make small ravioli from the thinly rolled pastry.

  • 4

    Lightly fry the onion in extra virgin olive oil, add the diced asparagus stems and set the tips aside.

  • 5

    Parboil the tips in salted water for a few minutes.

  • 6

    Prepare the velvet sauce by whipping the cooked stems with the cooking water used for the tips, mixing with Olitalia Nocellara Monocultivar Extra Virgin Olive Oil until it becomes silky.

  • 7

    Heat a non-stick pan and caramelize the tips in Extra Virgin Olive Oil and sugar.

  • 8

    Cook the ravioli in abundant salted water, arrange the dish by pouring a spoonful of velvet sauce on the plate, position the ravioli and caramelized asparagus tips and drizzle with raw Olitalia Nocellara Monocultivar Extra Virgin Olive Oil.

Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil 3
Chefs

Chef Cristina Cerbi

Restaurant Osteria di Fornio
Unione Ristoranti del Buon Ricordo [Union of Restaurants of Good Memories]

A self-taught chef, her Osteria di Fornio, a member of the Unione dei Ristoranti del Buon Ricordo, serves up excellent cuisine that draws on Parma's rich traditions. With a background in accountancy, the Fidenza-born chef began cooking professionally when she met her husband, Luca Caraffini, whose family are restaurateurs. "I'd help out at his parent's restaurant – she recalls – and my father-in-law was extremely territorial over his kitchen, so I focused on deserts, where I had free reign, until Luca and I decided to take over this historical Osteria". Since then, she has become the boss. And with excellent results!

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