For the homemade pasta dough
- 250 g all-purpose flour, + extra for dusting
- 3 eggs, medium
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) salt
For the stuffing
- 60 g olive oil
- 400 g asparagus, washed and cleaned
- 3 spring onions, finely chopped
- 60 g water
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper, + extra to serve
- 2 pinches cayenne pepper
- 50 g pecorino cheese, grated
- 150 g ricotta
- 1 egg
- mint, fresh, finely chopped to serve
For the ravioli
- all-purpose flour, for rolling out the dough
- 1 egg yolk, diluted in 1 tablespoon water, for sealing the dough
- salt
- 2 tablespoon(s) butter
- 1 tablespoon(s) olive oil