Asparagus Ravioli with Lemon Ricotta and Sage Butter

Instructions

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   For the pasta dough: Pile the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and a pinch of salt. Gradually incorporate the flour into the eggs with a fork, then knead by hand for 10-15 minutes until you have a smooth, elastic dough. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.

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   For the filling: Wash the green asparagus and trim the woody ends. Cut the asparagus into very small pieces and blanch in boiling, salted water for 2-3 minutes. Drain and immediately plunge into ice water to stop the cooking process and preserve the color. Drain well and pat dry.

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   In a bowl, combine the ricotta cheese, blanched asparagus pieces, grated Parmesan, lemon zest, and a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Mix well.

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   Assemble the ravioli: Divide the pasta dough into two equal portions. Roll out one portion very thinly with a pasta machine or rolling pin, creating a long sheet. Place small dollops of the filling (about 1 teaspoon each) at regular intervals on one half of the pasta sheet, leaving enough space between them for sealing.

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   Lightly brush the edges around the filling with water. Fold the other half of the pasta sheet over the filling. Press down firmly around each dollop of filling to remove any air and seal the ravioli. Use a ravioli cutter or a knife to cut out individual ravioli. Repeat with the second portion of dough.

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   Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface and are al dente. Remove with a slotted spoon.

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   While the ravioli are cooking, prepare the sage butter: Melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crispy (be careful not to burn it). Add a squeeze of fresh lemon juice, salt, and pepper.

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   Add the cooked ravioli to the sage butter in the skillet and gently toss to coat. Serve immediately, garnished with extra Parmesan cheese if desired.