Ravioli with asparagus ragout

Total time: 55m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 454 Kcal, 21g Protein, 44g Carbohydrates, 20g Fat


  • Ravioli
  • 250 g ricotta
  • 50 g grated Parmesan
  • 1 organic lemon, use grated zest and 2 tsp of juice
  • 1 fresh egg yolk
  • 2 roll of pasta dough
  • 0.5 tsp salt
  • 1 fresh egg white
  • a little pepper
  • salted water, boiling
  • Vegetables
  • 500 g green asparagus, lower third peeled, cut diagonally into pieces 3 cm long
  • 1.5 tbsp salted butter
  • 2 spring onions incl. green parts, cut diagonally into rings
  • a little pepper
  • 0.5 tsp salt
  • 1 dl vegetable bouillon
  • 10 g dried morel mushrooms, soaked, drained, halved lengthways

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  • Ravioli

    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.
  • Vegetables

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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