Ravioli with asparagus ragout

Ravioli with asparagus ragout

Total: 55 Min. | Active: 55 Min.
vegetarian, healthy and balanced
Nutritional value / people: 454 kcal
, Fat: 20 g
, Carbohydrate: 44 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g ricotta
50 g grated Parmesan
1 fresh egg yolk
1 organic lemon, use grated zest and 2 tsp of juice
½ tsp salt
a little pepper
2 rolls of pasta dough
1 fresh egg white
salted water, boiling


½ tbsp Fine Food Beurre à la Fleur de sel de Guérande
2 spring onions incl. green parts, cut diagonally into rings
500 g green asparagus, lower third peeled, cut diagonally into pieces 3 cm long
10 g dried morel mushrooms, soaked, drained, halved lengthways
1 dl vegetable bouillon
½ tsp salt
a little pepper
1 ½ tbsp Fine Food Beurre à la Fleur de sel de Guérande
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How it's done

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Combine the Ricotta and all the ingredients up to and including pepper. Halve 1 section of dough crossways, halve the Ricotta mixture. Divide 12 portions (each approx. 1/2 tbsp) onto 1 section of dough. Coat the 2nd half of the dough with a little egg white, lay over the filling, press down lightly and press out the trapped air. Separate the ravioli from each other with a sharp knife, press the edges down firmly. Repeat with the remaining dough and remaining mixture. Steep the ravioli in batches in just-boiling salted water for approx. 5 mins., drain, and keep warm.


Heat the butter and sauté the onion, asparagus and morels for approx. 5 mins. Add the stock and bring to the boil. Simmer the vegetables for approx. 10 mins. until almost soft, season. Serve the ravioli with the vegetables and cooking juices. Top each serving with a knob of butter.


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