Ravioli with Asparagus, Ricotta, Sage & Brown Butter

Name: Ravioli with Asparagus, Ricotta, Sage & Brown Butter
Yield: Serves 6 or more
Cuisine: Italian
Ingredients: 2 eggs, lightly beaten; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour; 1 teaspoon salt; 1 teaspoon olive oil; 3 tablespoons olive oil; 400 g (14 oz) asparagus; about 20 sage leaves; 80 g (2¾ oz) spring onions (scallions) with some green part, chopped; 250 g (9 oz) fresh ricotta; 120 g (4 oz) butter; 2 tablespoons grated parmesan, plus extra, for serving

Preparation info

Serves
6
or more

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is beautiful. And see how easy it is to make a batch of home-made pasta? It’s only 2 eggs and 200 g of flour, so you don’t need everyone in the family and neighbourhood to help roll it out and your house won’t be crammed full of drying pasta.

Ingredients

Pasta

200 g (7 oz/1⅓ cups) plain (all-purpose) flour
2

Europe
Italy
Main course
Mediterranean
Vegetarian

Method

To make the pasta, mix the flour, eggs, olive oil and salt in a bowl until the mixture comes together. Turn out and knead well until you have a lovely soft dough. Cover with a tea towel and leave at room temperature to rest for about half an hour or so.

Meanwhile, make the filling as it will need time to cool down. Snap off and discard the woody ends of the asparagus. Cut off the tips (