It’s been weeks I wanted to make ravioli and I totally felt in love with the IG picture of Zucchero e zenzero‘s ricotta and asparagus ravioli just before the golden week. The events during and after the golden week being what they’ve been I didn’t had a chance to make ravioli until last night, and because I found some nice local asparagus I decided to go for asparagus ravioli. Since A. doesn’t eat cheese I skipped the ricotta and used only basil and parsley in the filling. Super easy and really delicious.

For the pasta dough as usual 100 of flour or semolina, one egg, a bit of olive oil and salt. I rolled the dough up to number 8 on my Atlas 150. Thinner for ravioli is quite risky since the way I do it, my filling is not totally smooth. For the filling I blanched the asparagus (I kept the heads for later), drained them well, then add parsley and basil, and grinded all together manually. Then I just prepared the ravioli, boiled them and serve with olive oil, salt and pepper. Simple and too delicious we want to eat ravioli every day!!!!!!