Ravioli with asparagus ragout
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Cutting board
- Chef's knife
- Pastry brush
- Pot
- Stove
- Colander
- Skillet
- Saute pan
- Wooden spoon
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 250 g ricotta
- 50 g grated Parmesan
- 1 fresh egg yolk
- 1 organic lemon
- 1 tsp salt
- a little pepper
- 2 rolls of pasta dough
- 1 fresh egg white
- salted water
- 2 tbsp Fine Food Beurre à la Fleur de Sel de Guérande
- 2 spring onions incl. green parts
- 500 g green asparagus
- 10 g dried morel mushrooms
- 1 dl vegetable bouillon
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