Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil

Procedure

• 1

  Make the pasta by combining the flour with the eggs and a tablespoon of Olitalia Nocellara Monocultivar Extra Virgin Olive Oil to make the dough more elastic. Let it rest for about an hour.

• 2

  Prepare the filling by combining the culatello and ricotta, 1 egg and a tablespoon of parmesan.

• 3

  Make small ravioli from the thinly rolled pastry.

• 4

  Lightly fry the onion in extra virgin olive oil, add the diced asparagus stems and set the tips aside.

• 5

  Parboil the tips in salted water for a few minutes.

• 6

  Prepare the velvet sauce by whipping the cooked stems with the cooking water used for the tips, mixing with Olitalia Nocellara Monocultivar Extra Virgin Olive Oil until it becomes silky.

• 7

  Heat a non-stick pan and caramelize the tips in Extra Virgin Olive Oil and sugar.

• 8

  Cook the ravioli in abundant salted water, arrange the dish by pouring a spoonful of velvet sauce on the plate, position the ravioli and caramelized asparagus tips and drizzle with raw Olitalia Nocellara Monocultivar Extra Virgin Olive Oil.