Ingredients (for 4 people):

 

For pasta:

• 300g flour 

• 3 eggs 

• 1 tablespoon of extra virgin olive oil

 

For the filling:

• 200g asparagus 

• 100g carrots 

• 100g courgettes 

• 200g ricotta cheese 

• 200g Parmigiano 

• 2 eggs 

• For the dressing: 50g butter 

• Traditional Balsamic Vinegar of Modena PDO

• Parmigiano Reggiano

 

Preparation:

Prepare the pasta by mixing a volcano of flour with the eggs and the oil on a cutting board, then pull the dough to obtain a thin sheet. Clean the asparagus, carrots and courgettes and cook slightly. Cut the remaining vegetables for the filling, and process them in the blender to obtain a smooth puree. Add in eggs, ricotta and Parmiggiano to obtain a softer mixture. Next, fill in the ravioli and cook them in boiling salted water. Now, put butter and the remaining vegetables that are sliced thin into a pan. Finally, serve everythiing on large plates and enjoy them with many drops of Traditional Balsamic Vinegar of Modena “Extravecchio".