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Ravioli with asparagus ragout
55 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 454
  • Fat about 20g
  • Carbohydrates about 44g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 250 g ricotta
  • 50 g grated Parmesan
  • 1 fresh egg yolks
  • 1 organic lemon, use grated zest and 2 tsp of juice
  • 0.5 tsp salt
  • 2 rolls of pasta dough
  • 1 fresh egg whites
  • salted water, boiling
  • a little pepper
  • 2 spring onion incl. green part, cut diagonally into rings
  • 0.5 tbsp salted butter
  • 10 g dried morel mushrooms, soaked, drained, halved lengthways
  • 500 g green asparagus, lower third peeled, cut diagonally into pieces 3 cm long
  • 1 dl vegetable bouillon
  • 0.5 tsp salt
  • a little pepper
  • 1.5 tbsp salted butter
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And that's how it's done
And that's how it's done
Combine the Ricotta and all the ingredients up to and including pepper. Halve 1 section of dough crossways, halve the Ricotta mixture. Divide 12 portions (each approx. 1/2 tbsp) onto 1 section of dough. Coat the 2nd half of the dough with a little egg white, lay over the filling, press down lightly and press out the trapped air. Separate the ravioli from each other with a sharp knife, press the edges down firmly. Repeat with the remaining dough and remaining mixture. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, and keep warm.
Heat the butter and sauté the onion, asparagus and morels for approx. 5 mins. Add the stock and bring to the boil. Simmer the vegetables for approx. 10 mins. until almost soft, season. Serve the ravioli with the vegetables and cooking juices. Top each serving with a knob of butter.