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.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info