Homemade Asparagus Ravioli

Spring is asparagus season – and nothing celebrates that quite like homemade asparagus ravioli. Paired with a classic hollandaise sauce (which you can also make effortlessly with a cream whipper) and a vibrant pea puree, this is the kind of dish that turns a Tuesday into a proper occasion.

Why is asparagus so popular in spring? Because it's fresh, seasonal and intensely flavourful in a way that out-of-season produce simply can't match. This vegetarian pasta dish puts asparagus exactly where it belongs: centre stage.

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Ingredients for Homemade Asparagus Ravioli

for 2 servings

For the Pasta Dough

• 2 eggs

• 5 g salt

• 200 g flour (tipo 00)
  

For the Filling

• 2 g lemon zest

• 30 g grated parmesan

• 150 g ricotta

• 150 g green asparagus
  

For the Pea Puree

• 1 g pepper

• 3 g salt

• 5 g fresh mint

• 5 ml lemon juice

• 30 g butter

• 30 ml double cream

• 150 g fresh peas
  

For the Hollandaise Sauce

• 0.5 g cayenne pepper

• 0.5 g smoked paprika

• 1 g pepper

• 3 g salt

• 3 egg yolks

• 15 ml lemon juice

• 200 g butter
  

For the Garnish

• 5 g fresh mint

• 150 g green asparagus

• 200 g white asparagus
  

Flexi-Tips

Can I make this dish vegan? Replace ricotta with plant-based cream cheese, parmesan with nutritional yeast, and make a vegan hollandaise using plant-based butter and soy cream.

Hollandaise without a bain-marie? Yes – a cream whipper makes a quick, light hollandaise with almost zero risk of splitting. Highly recommended for home cooks.

What other fillings work? Blanched spinach, ricotta and goat's cheese, or a wild mushroom filling all work beautifully as alternatives.

Instructions for Homemade Asparagus Ravioli

1. Mound the flour on a clean work surface and form a well in the centre. Add the eggs and salt, then gradually incorporate the flour from the outside in. Knead vigorously for 8–10 minutes until smooth and elastic. Wrap tightly in cling film and rest at room temperature for at least 30 minutes.

The dough is ready when it feels silky and no longer sticks to your hands.

2. Finely chop the green asparagus. Optionally blanch for 60 seconds and refresh in iced water, then squeeze dry. Mix with ricotta, parmesan and lemon zest until creamy but not watery. Season with salt and pepper.

A filling that is too wet will cause the ravioli to burst during cooking.

3. Peel the white asparagus thoroughly from tip to base and trim the woody ends by 1–2 cm. Cut into even pieces. Heat butter in a frying pan and cook over medium heat until lightly caramelised. Add a splash of water and steam briefly until cooked through but still al dente.

Pan-roasting gives the asparagus far more flavour than boiling.

4. Blanch the peas in boiling salted water for 1–2 minutes and refresh immediately in iced water. Blend with butter, double cream and mint until smooth. Season with lemon juice, salt and pepper. Pass through a fine sieve for an extra-smooth finish.

The puree should be smooth and creamy – like a fine pea pesto.

5. Melt the butter slowly and keep warm at 50–60 °C. Whisk egg yolks, lemon juice and 1 tbsp water in a metal bowl over a bain-marie (approx. 70 °C, not boiling) until thick and creamy. Gradually add the warm butter in a thin stream, whisking constantly. Alternatively, a cream whipper makes this entirely hands-off. Season with salt, pepper, cayenne and paprika.

Temperature control is everything – too much heat will split the sauce.

6. Roll the rested dough to approximately 1 mm using a pasta machine. Place small portions of filling on one sheet, cover with a second sheet and press out all air. Cut with aravioli cutter and seal the edges firmly.

Any trapped air bubbles will cause the ravioli to burst during cooking.

7. Bring a large pot of well-salted water to a simmer. Cook the ravioli until they float to the surface, then simmer for a further 1–2 minutes. Plate with the pea puree, roasted asparagus and hollandaise, and finish with fresh mint.
   

Résumé

Homemade asparagus ravioli represent spring cooking at its very best: handmade pasta with a creamy filling, silky pea puree and a classic hollandaise that ties everything together beautifully.

When is asparagus season in the UK? From April to June – the ideal window for this dish. For flexitarians, this is a show-stopping vegetarian meal that needs absolutely no compromise.

👉 #Foodforflexitarians

FAQ – Frequently Asked Questions

Can I make the ravioli in advance?

Yes – shape the ravioli up to 24 hours ahead and store on a floured tray in the fridge, loosely covered. They can also be frozen raw: freeze on a tray first, then transfer to freezer bags.

Why do my ravioli burst during cooking?

The most common cause is trapped air. Press firmly from the centre outwards as you seal each ravioli. The edges must be completely dry and well sealed.

How do I make hollandaise more easily at home?

A cream whipper (ISI bottle with cream chargers) produces a light, stable hollandaise without a bain-marie and with minimal risk of splitting. It's the professional shortcut for home kitchens.

What is the difference between white and green asparagus?

White asparagus grows underground without sunlight, giving it a mild, delicate flavour. Green asparagus grows above ground, develops more intensity and barely needs peeling. This recipe uses both: white for the garnish, green in the filling.

Can I substitute ricotta in the filling?

Absolutely. Soft goat's cheese, cream cheese or a mixture of both work well. For a vegan version, plant-based cream cheese blended with nutritional yeast makes a convincing alternative.