Ravioli with Asparagus
Although not many enjoy preparing their pasta at home, this is a simple recipe from Istria, very popular in Spring when fresh asparagus are available
- 400 g flour
- 2 eggs
- 200 g fresh goat cheese
- 30 g hard grated goat cheese
- 2 eggs
- 200 g asparagus
- olive oil
- cooking cream
- pinch of salt
Mix the flour, one egg, salt and. Slowly add water until you get a smooth dough. Roll out the dough into a thin square and coat it with the whisked remaining egg. Cut into strips.
Prepare the filling by mixing the eggs with the cheese.Fill each strip of the dough with one spoon of the cheese mixture and push the edges with a glass or special ravioli cutter to get the shape of a crescent. Shortly cook the ravioli in boiling salted water.
Boil the asparagus in a bit of salted water (just to cover them) and add the cream and olive oil. Stir and let the flavors combine.
Pour the sauce over the ravioli and serve.