Fresh ravioli with asparagus

DIFFICULTY: Medium
TIME PREPARATION: 30 min
TIME COOK: 15 min
EQUIPMENT: To see the fresh pasta recipe
Steam pot, frying pan, a bowl, a spoon, a fork
CATEGORY: MAIN DISH, FIRST DISH, PASTA

INGREDIENTS For four people
16/20 asparagus
250 g fresh ricotta (if you do not have available fresh ricotta, you can replace with fresh white cheese light enough)
100 grams of grated Parmesan
a pinch of nutmeg
a pinch of salt
a generous teaspoon of butter per person
pepper if you like

DIRECTIONS
Cook the asparagus to steam for about 7 / 8 minutes (depending on size)
Cut the tips and set aside
Click season the asparagus with a tablespoon of olive oil and salt (about 5 / 6 minutes)
Blend with a mixer asparagus
If you want to can pass the mixture through a sieve to make it more fluid (like me also with some fiber!).
Add the ricotta, Parmesan, nutmeg and egg. Mix well.

Cut pasta sheets into squares of about 15 cm.
Place the center a tablespoon of dough and close the square of dough in the direction of the diagonal (you will get a triangle). Make sure it is tightly sealed Combine the two tips of the triangle and fold the top third out.

Boil for 7 / 8 minutes (in each case, make sure the dough is well cooked) in plenty of salted boiling water.
Using a ladle with holes. Arrange on platter.
Melt the butter and add the ravioli accompanied by parmesan cheese and asparagus tips.
SUGGESTION MENÙ VINE