- 350 g of fresh egg pasta
- 100 g sweet gorgonzola (or Stilton)
- 200 g zucchini
- 30 g of grated Parmesan cheese
- 1 egg yolk
- 16 asparagus
- 1 heart of lettuce
- 1 glass of white wine
- 30 g of butter
- Salt and pepper as needed
Prepare the filling.
Wash the zucchini, then cut them into slices and fry in a pan with half the butter.
Put them in a bowl and mix with Gorgonzola and Parmesan cheese, egg yolk and a pinch of salt.
Roll out the pasta into a thin sheet, put the filling, and close the ravioli.
Prepare the sauce.
Wash the lettuce and cut it into pieces.
Peel the asparagus by removing the tough stems and let them boil until they are "al dente" (aka, not too much cooked).
Drain them, cut the stems into pieces and keep whole the tips; let them cook with the remaining butter. Add the wine and a ladle of the cooking water. Add the pieces of lettuce, salt, pepper.
Boil the ravioli, drain it "al dente", let them stir into the pan with the vegetables for 2 minutes, sprinkle with pepper and serve.
Add the Bacon and nuts, if you want even more flavor in your dish!