Ravioli di ricotta e asparagi selvatici | Fattoria La Vialla
Ravioli di ricotta e asparagi selvatici (= Ricotta and Wild Asparagus Ravioli) First Course Order now on LaVialla.com!
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Ingredients
- 500 g plain flour
- 4 eggs
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch of salt
- 400 g wild asparagus (alternatively, cultivated asparagus)
- 1 clove of garlic
- 3 tbsp Extra Virgin Olive Oil
- 120 g Parmigiano Reggiano
- 350 g fresh ricotta (if possible made with sheep’s milk)
- nutmeg
- salt
- pepper
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