Handmade asparagus pasta with Parmigiano fondue - Food for Soul
Handmade asparagus pasta with Parmigiano fondue: Fresh dough, sautéed asparagus, creamy ricotta filling, and rich fondue. Perfect for food lovers!
Ingredients
- 200 g all-purpose flour (type 00)
- 2 eggs
- 300 g green asparagus
- 200 g well-drained ricotta
- 40 g grated Parmigiano Reggiano
- Salt
- Black pepper
- Nutmeg
- 150 g grated Parmigiano Reggiano
- 150 ml fresh cream
- A knob of butter
- Tips from 8–10 asparagus spears
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