For the pasta:

  • 300g flour
  • 3 eggs
  • 1 tablespoon of olive oil

For the filling:

  • 500g white asparagus
  • 200g ricotta cheese
  • 200g Parmesan cheese
  • 2 eggs

For the dressing:

Clean the asparagus and leave it to soak for a few hours. Cut 5 or 6 tips and keep them separate in a tureen with water and lemon. Boil the remaining asparagus in water with one tablespoon of lemon. Blend to obtain a homogenous purée, add the eggs, ricotta cheese, and Parmesan cheese to obtain a soft mixture. Fill the ravioli. Cook in salted water, strain while still firm, sauté in a pan with the butter and the remaining asparagus tips sliced fine, and sprinkle with Aceto Balsamico Tradizionale di Modena DOP “Italo”.