Ingredients
Pasta Dough
-
100g (about 3/4 cup + 1 tbsp) all-purpose flour
-
1 large egg yolk + 1 whole egg
Filling
-
1 tbsp olive oil
-
2 green onions (white and light green parts), thinly sliced
-
1 packed cup chopped mustard greens and chard (stems removed)
-
Salt and pepper to taste
-
1/2 cup ricotta cheese (drained if watery)
-
1 tbsp grated Parmesan
-
Zest of 1/2 lemon
Asparagus Herb Broth
-
Woody ends from 1 bunch of asparagus (reserve tender tips for serving)
-
1–2 green onion tops, roughly chopped
-
1/4 small onion or 1 shallot, chopped
-
Handful of parsley stems
-
2 sprigs fresh mint
-
4 cups water
-
1 Parmesan rind
-
Salt to taste
To Serve
-
4–6 asparagus tips, sliced on a diagonal
-
1/2 cup snap peas, sliced on a diagonal
-
Extra virgin olive oil
-
Fresh dill for garnish
Instructions
Make the Broth
-
In a small saucepan, combine asparagus ends, green onion tops, shallot, herb stems, and water. Bring to a gentle simmer.
-
Simmer uncovered for 30–40 minutes. Strain and season with salt. Keep warm.
Prepare the Vegetables
-
Blanch snap peas and asparagus tips in salted boiling water for 30 seconds. Transfer to an ice bath. Drain and set aside.
Make the Filling
-
Sauté green onions in olive oil until soft, 1–2 minutes. Add greens and cook until wilted. Season and let cool. In a bowl, combine greens mixture with ricotta, Parmesan, and lemon zest. Adjust seasoning.
Make the Pasta
-
Mound flour, make a well, and add eggs and salt. Mix and knead until smooth, 8–10 minutes. Rest 30 minutes.
Roll out thinly and cut into two large sheets.
Assemble the Raviolette
-
Spoon filling onto one pasta sheet. Drape second sheet on top. Seal and trim into shape.
Cook & Plate
-
Boil raviolette gently for 3–4 minutes until tender.
-
Place in shallow bowls. Arrange blanched snap peas and asparagus around.
-
Ladle warm broth around. Drizzle with olive oil, lemon zest, and herbs.