Ravioli with Asparagus, Ricotta, Sage & Brown Butter from Limoncello and Linen Water by Tessa Kiros
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...
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Ingredients
- 120 g (4 oz) butter
- 250 g (9 oz) fresh ricotta
- about 20 sage leaves
- 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
- 2 eggs, lightly beaten
- 1 teaspoon olive oil
- 1 teaspoon salt
- 400 g (14 oz) asparagus
- 3 tablespoons olive oil
- 80 g (2¾ oz) spring onions (scallions) with some green part, chopped
- 2 tablespoons grated parmesan, plus extra, for serving
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