• Main Courses
  • Pasta

Ravioli with Melting Asparagus & Parmigiano Filling



Ingredients for 4 servings:

  • 1 2/3 cups all-purpose flour (200g)
  • 2 eggs
  • 2 1/2 cups ricotta cheese (600g)
  • 4 eggs
  • 1.1 lbs asparagus (500g)
  • Extra virgin olive oil, to taste
  • Salt, to taste 
  • Pepper, to taste
  • Chervil, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese (60g)
  • 1/2 cup milk (100ml)


Prepare the Fresh Pasta:

  • Place the flour in a mound on a work surface and make a well in the center.
  • Crack the eggs into the well and mix until a smooth, homogeneous dough forms.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Prepare the Filling:

  • Cut the asparagus into pieces and sauté in a pan with a drizzle of olive oil, salt, and pepper.
  • Set aside some asparagus tips for the final garnish and make a cream from part of the asparagus.
  • In a bowl, mix the ricotta with the grated Parmesan cheese, chopped asparagus pieces, salt, and pepper to taste.

Prepare the Parmigiano Reggiano Sauce:

  • Heat the milk in a double boiler and add the grated Parmigiano Reggiano cheese, stirring until you obtain a smooth cream.

Assemble the Ravioli:

  • Roll out the pasta dough with a rolling pin or pasta machine until you get a thin sheet.
  • Use a piping bag to form circles of filling on the pasta sheet, placing an egg yolk in the center of each circle and a pinch of salt on the yolk.
  • Cover with another sheet of pasta and cut out circles using a cookie cutter.

Cook the Ravioli:

  • Boil the ravioli in plenty of salted water for 3 minutes.
  • In a pan, melt some butter until it turns nut-brown, add a splash of the cooking water, and flavor the ravioli.


  • Serve the ravioli with the asparagus cream and Parmigiano sauce, garnish with asparagus tips, and a few fresh chervil leaves.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.