Asparagus and Ricotta Ravioli

Buy or find
Fresh pasta, 1 batch, rolled to setting 6
Asparagus, 400g, washed and woody ends removed and discarded and spears cut off and stored until needed later for the sage asparagus butter sauce.
Spring onion, 5, washed, topped and tailed and finely sliced
Red onion, 1/4, sliced thinly and caramelised
Ricotta cheese, 200g
Parmesan cheese, 40g, grated
Lemon, 1, zested
Egg, 1/2, whisked with a fork.

Do
Place the asparagus spring onion frying pan with olive oil over a medium-high heat.

Cook for 5 minutes or until lightly golden and softened. Stir frequently, to prevent them from burning.

Add the caramelised red onion and stir to combine.

Add the ricotta, parmesan and lemon zest. Stir to combine.

Season to taste with salt and plenty of freshly ground black pepper. Set aside until needed.

Place a sheet of pasta on a floured bench top and place teaspoons of the asparagus mixture at regular intervals along the sheet. (Depending on the size of your pasta sheets, you may benefit from cutting the pasta sheet in half lengthwise before filling it.)

Brush water on another sheet of pasta and place this sheet of pasta over the filling and press down to release any trapped air.

Line a baking tray or plastic container with baking paper and sprinkle some flour over the baking paper.

Use a ravioli cutter to press the pasta together and cut it into a ravioli shape.

Place the prepared ravioli on the prepared baking tray or plastic container until you plan to cook them.

Cook the pasta in water as salty as the sea for 3 minutes or until soft.

Serve with tomato sauce or asparagus sage butter.

To make the sage butter, place 20g sage leaves, asparagus spears, 1 clove of garlic cut in half, and 100g unsalted butter into a large frying pan. (The cooked ravioli will be added to the frying pan after they have been cooked.) Heat over a medium low heat until the butter melts and begins to brown (around 5 minutes). When the butter begins to brown, add a little more butter to slow the browning of the butter and to allow the sage leaves to become crisp. Remove from the heat to allow the flavours to infuse. Season with salt and pepper.