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Ravioli al taleggio e asparagi

Ravioli al taleggio e asparagiKnowing that I had a dinner to prepare for some very picky foodies, I really had to come up with something impressive and difficult enough to make while being light, fresh and tasty to satisfy and exited their tongue buds. The result is this fantastic Ravioli al taleggio e asparagi.

Nothing really beats fresh pasta when it comes to taste, texture, and lightness. Fresh pasta is a world apart from those being sold at various supermarket. They are not to difficult to make if you have time and the tools.

The combination the taleggio and the asparagus works so well. On one hand we have a  creamy and soft cheese with enough character to be used as it is on a cheese plater and even works even better in any pasta or risotto dish. On the other hand, we have a very fresh and subtle vegetables that needs something not to overpowering to shine.

This recipe inspired by Guy Grossi‘s book Love Italy is perfect when you want to impress some guests coming over for dinner.

Ravioli al taleggio e asparagi
Servings
6people
Servings
6people
Ingredients
Pasta
Pasta filling
Instructions
Pasta Dough
  1. To make the dough, put all ingredients in a stand mixer with a dough hook. Slowly mix everything until the dough becomes smooth. Cover in cling film and leave it in the freezer for 2 hours
Pasta Filling
  1. Mix together the taleggio, ricotta, eggs, parmesan, lemon zest, parsley and salt. Leave it in the fridge
Pasta rollling
  1. Cut the dough in 4. Slowly put into form by rolling it into the pasta maker and make it as fine as possible. Cut each pasta sheet using a 7cm emporte piece. Cover them with a towel to keep them moist and flexible.
  2. Using a tea spoon, fill each pasta sheet with the taleggio filling and seal the pasta.
Cook the pasta and the sauce
  1. Cook the ravioli in boiling water for 4 to 5 minutes.
  2. In the meantime, heat a pan with some oil , garlic and add the aspargus

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