Asparagus Ravioli

 

I don’t clean.  I’m not a cleaner and never really have been.

I don’t make my bed each morning.  I don’t mind the washing of the laundry as much as I dislike the folding and putting away of the clean laundry (which usually results in a pile of clean laundry sitting in the basket for several days).  I try to convince myself that the reason I don’t vacuum very often is because the cat (the poor, poor cat) is absolutely convinced that the sole purpose of the vacuum is to eat her.  And I don’t do dishes.  Well, I do the dishes –  but I certainly don’t enjoy even a minute of it.

 

 

So, are you listening future husband (whomever you may be)?

I’ll cook you a delicious breakfast, lunch, and/or dinner, but you’re going to be the one cleaning.

 

 

Asparagus Ravioli
Makes 18 ravioli

1 batch pasta dough, rolled into a long sheet on the thinnest setting
1/3 cup whole milk ricotta
1/4 freshly grated parmesan cheese
1/4 cup shredded mozzarella
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt and pepper, to taste
3 stalks asparagus, woody ends discarded
1 tomato, diced small

Begin adding the ricotta, parmesan, mozzarella, parsley, oregano, red pepper flakes, and salt and pepper to a bowl.  Stir to combine and set aside.

Using a mandoline on the smallest setting or a sharp knife, slice the asparagus spears on the diagonal very thinly, about 1/8 to 1/16 inch thick.  Set aside

Lay out the long sheet of pasta dough on a clean work surface and place 1 teaspoon ricotta mixture and a sprinkling of asparagus slices along one side, leaving 2 inches between each.  Keep a spoonful of the asparagus slices to use as topping.  Using a sharp knife, cut the pasta between each ricotta/asparagus mounds, leaving strips with filling on only one half of the strip.  To form each ravioli, gently fold the clean pasta side over the top of the filling and begin to seal the edges, making sure to get all the air out, without tearing the pasta.  Set aside until all the ravioli are formed.

Heat a large pot of well salted water to a rolling boil.  Boil the raviolis a few at a time until they rise to the surface, and then one minute longer.  Drain and place in the serving bowl(s) to rest as the remaining raviolis are cooked.

Top the raviolis with the remaining asparagus slices, diced tomato, a sprinkling of freshly grated parmesan, and a drizzle of olive oil.