For the dough
- 400 g “00” or all purpose flour
- 3 eggs 50 g per egg
- 150 g double-concentrated tomato paste
For the filling
- 200 g Smoked salmon
- 300 g fresh ricotta cheese sheep’s ricotta is preferable, drained
- 40 g freshly grated Parmesan cheese
For the sauce
- 250 g asparagus halved or quartered lengthwise
- 2 tablespoons extra-virgin olive oil
- Zest of one lemon + 2 tablespoons juice
- 30 g butter
- 15 to 20 walnut halves toasted
- 2 tablespoons minced parsley
- 2 tablespoons freshly grated Parmesan cheese
Make the ravioli dough
- On a work surface – wood or marble - make a well in the flour and add the eggs and tomato concentrate.
- Gradually whisk the eggs and tomato concentrate into the flour.
- Knead the dough for five minutes until it's smooth and elastic.
- If the dough is too moist and sticky sprinkle in a bit of additional flour.
- Cover the dough ball tightly with plastic wrap and let it rest for 30 minutes or more.
Make the filling
- While the dough is resting prepare the filling.
- Cut the the smoked salmon into tiny cubes, about ½ centimeter or ¼ inch.
- Put the salmon in a mixing bowl and add the drained ricotta and grated Parmesan cheese.
- Mix until fully blended, salt to taste and set aside.
Make the ravioli sauce
- Optional: gently toast the walnut halves in a saucepan just until golden.
- Remove and set aside.
- Break off the tough root ends of the asparagus and set aside for future use in a soup.
- Cut off the asparagus tips, about 5-6 cm long pieces.
- Cut the rest of the asparagus in half. You should have pieces that are about 5 to 6 cm (2 to 2 ⅓ inches) long.
- Cut the asparagus pieces in half lengthwise (or in quarters depending on the thickness of the asparagus).
- Cook the asparagus in a saucepan with a small amount of lightly salted boiling water + 2 tablespoons extra-virgin olive oil just until the asparagus are tender-crisp.
- Use only enough water to cover the asparagus about halfway.
- It should take no more than 3 to 5 minutes to cook.
- Drain the asparagus and set aside, but reserve the asparagus cooking water.
- Add the butter, lemon juice & lemon zest, the asparagus, and the freshly grated Parmesan cheese to the saucepan and cook on high for just 30 seconds.
- You should have a thick, creamy sauce.
- If necessary add some of the asparagus cooking water by the tablespoonful to the sauce but only if it's too dry.
- Remove the asparagus tips from the sauce to set atop the ravioli when you serve.
Make the ravioli
- Roll out the dough by hand or with a pasta machine until it's very thin.
- The dough should be translucent.
- Put about a teaspoon of filling along the pasta strips, spacing it about 3-4 cm or 1 ½ inches apart.
- Cover with a second layer or strip of pasta and use your fingertips to gently seal the two strips of pasta together making sure to squeeze out any air bubbles.
- Cut the ravioli by hand using a very thin sharp knife, or use a ravioli pasta tool to cut the individual ravioli.
Cook and serve the ravioli
- Cook the ravioli in boiling salted water (the water should taste like the sea) until they are al dente, about 2 to 3 minutes.
- The ravioli are very delicate so use a spider or a hand-held strainer to scoop them out of the pasta water.
- Reserve the pasta cooking water.
- Add immediately to the saucepan with the lemon-asparagus sauce and the freshly grated Parmesan cheese.
- Gently toss to coat the ravioli with the sauce.
- If need be add pasta cooking water to the sauce by the tablespoonful - just enough so that the sauce is creamy.
- Place the ravioli in a serving bowl, or individual serving bowls.
- Sprinkle with the minced parsley, freshly grated Parmesan cheese and top with the (optional) toasted walnut halves.
Serving: 80g | Calories: 577kcal | Carbohydrates: 62g | Protein: 27g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 701mg | Potassium: 613mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 6mg
Tried this recipe?Let us know how it was!