Asparagus and ricotta ravioli with braised broad beans and parlsey

This was my first attempt at pasta and I don’t have a machine so I relied on a trusty rolling pin and brute strength. I’ll admit it could have been thinner but the filling worked and it all tasted delicious.

Asparagus and ricotta ravioli

Serves: 2

Time: 1 hour


Half a quantity of pasta – I followed this easy recipe.
1 bunch of asparagus, woody ends removed and cut into stalks and spears
Handful per person frozen broad beans, blanched and peeled
1 spring onion, finely sliced
100g ricotta
30g parmesan
Nutmeg, grated to taste
Juice of 1/2 a lemon
1/2 bunch parsley
Olive oil
Extra parmesan, to serve


Slice the asparagus and spring onion nice and thinly and then saute in olive oil until very tender, about 5-10 minutes. Be sure not to let them catch. Mix with the ricotta and parmesan and season well adding nutmeg if you wish, a little finely grated lemon peel would be nice too.

Split pasta dough in two and roll both pieces out as thinly as possible on a floured surface. Follow the steps outlined via the link above, folding it over and re-rolling a few times. Once rolled nice and thin, spoon dessertspoon sized balls of filling over one of the sheets of pasta, leaving a little over an inch between the blobs. Use a pastry brush to wet around the filling balls.

Hopefully your second pasta sheet will be a very similar shape and size to your first one. Lay this on top of the first sheet and press down and around to make airtight parcels. Use a knife or pasta/pizza wheel to make finished ravioli. I used round pastry cutters as I thought these looked nicer.

Bring one small and one large pan of salted water to the boil. Blanch the asparagus spears and broad beans in the smaller pan then peel the beans to reveal the bright green middle. Cool these quickly to avoid their colour dulling.

Cook the ravioli in the larger pan until al dente. Drain with a slotted spoon and position on plate, scattering the other vegetables around.

Mix the olive oil, lemon juice and parsley together, season and then drizzle over the pasta, with a grating of parmesan and black pepper.

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