Asparagus Ravioli with Wild Garlic Filling

Spring is all about light and fresh cooking – exactly what these asparagus ravioli with wild garlic filling deliver. The creamy ricotta filling combined with aromatic wild garlic and a fresh sage lemon butter creates a perfectly balanced seasonal dish.

When is asparagus season in the UK? From April to June – the ideal time to enjoy recipes like this. These homemade ravioli combine artisanal craftsmanship with modern spring cooking at its finest.

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Ingredients for Asparagus Ravioli with Wild Garlic Filling

for 2 servings

Pasta Dough

• 200 g flour (tipo 00)

• 2 eggs

• 1 pinch of salt

Filling

• 20 g walnuts

• 30 g parmesan

• 40 g baby spinach

• 50 g fresh wild garlic

• 150 g ricotta

• Salt and pepper

Side & Sauce

• 1 lemon

• 6 sage leaves

• 50 g butter

• 100 g cherry tomatoes

• 150 g green asparagus

Topping

• 1 handful of cress

• 20 g parmesan
  

Flexi-Tips

Can I prepare the pasta dough in advance? Yes, it should rest for at least 30 minutes – this makes it more elastic and much easier to roll out.

Can I vary the filling?

You can replace walnuts with pine nuts or add a little more spinach.

Why do my ravioli open up during cooking? Make sure to seal the edges cleanly and press out all the air before cutting.

Instructions for Asparagus Ravioli with Wild Garlic Filling

1. Prepare the pasta dough by combining flour, eggs and salt. Knead vigorously for at least 8–10 minutes, wrap in cling film and leave to rest for at least 30 minutes.

The resting time gives the dough elasticity for perfect rolling.

2. While the dough rests, blanch the spinach briefly, refresh in cold water and squeeze dry. Finely chop the wild garlic and lightly toast the walnuts.

3. Mix ricotta, wild garlic, spinach, parmesan and walnuts into a creamy filling. Season well with salt and pepper.

4. Roll out the pasta dough thinly using a pasta machine or rolling pin until evenly thin.

5. Place small portions of filling onto one sheet of dough, lay a second sheet on top and carefully press out all the air. Cut into even ravioli shapes.

Clean edges prevent the ravioli from opening up during cooking.

6. Peel the lower third of the asparagus and cut into pieces. Halve the cherry tomatoes.

7. Cook the ravioli in lightly salted water for approximately 3–4 minutes until they float to the surface.

8. Meanwhile, melt the butter in a frying pan, add sage leaves and allow them to crisp lightly. Add lemon zest and a squeeze of lemon juice.

The lemon butter adds freshness and lifts the wild garlic flavours beautifully.

9. Briefly fry the asparagus in the butter and add the cherry tomatoes.

10. Carefully toss the ravioli in the sage lemon butter.

11. Plate up, grate fresh parmesan over the top and garnish with cress.

    
    

Résumé

These asparagus ravioli with wild garlic filling represent fresh and modern spring cooking at its best: light, aromatic and entirely handmade. The combination of fresh pasta, creamy filling and sage lemon butter delivers exactly the balance that seasonal cooking is all about.

What defines spring cuisine? Fresh herbs, asparagus and light flavours – exactly what this dish offers. Perfect for flexitarians who want to eat consciously and enjoy every bite.

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