Name: Asparagus Ravioli
Total time: 45 min

Boil peeled potatoes in salted water until soft.

In the meantime, remove woody lower third from asparagus and peel white asparagus (process green asparagus unpeeled). Also cook in plenty of salted water until al dente (green asparagus about 5 minutes, white asparagus about 10-15 minutes depending on thickness). Strain and cut into very fine pieces.

Grate cooked potatoes on a grater or mash with a fork and mix with asparagus. Finely dice the bread and mix with the cream. Season with salt, pepper and freshly chopped herbs. Mix well and let stand briefly.

Meanwhile, in a bowl, mix flour with semolina, eggs, a dash of olive oil and a pinch of salt, then knead with your hands until smooth. Once the dough is nice and smooth, divide or quarter it depending on the size of your work surface and roll out each piece of dough thinly with a rolling pin (or a pasta machine).

Brush half of the dough sheets with beaten egg. Now either spread a little of the asparagus mixture on each at regular intervals, cover with an uncoated pastry sheet and press down well in the spaces. Using a suitable cookie cutter, cut into individual ravioli and again press down well. Or cut dough with a round cutter or glass into slices about 8 cm in diameter, apply filling mixture and cover with a disc not coated with egg. Press down well.

In a large, wide pot

Asparagus Ravioli

For the filling:

For the dough:

Instructions:

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