There’s something truly special about fresh pasta made from scratch – silky, delicate and crafted with care. This Fresh Pasta Raviolo celebrates the very best of seasonal ingredients, pairing lemon roasted asparagus with whipped Macroom buffalo ricotta and a rich local free-range egg yolk at its centre.

Finished with a fragrant caper butter infused with garlic, parsley and lemon zest, this dish is both elegant and comforting – perfect for impressing guests or elevating a special weekend dinner at home.

Fresh Pasta Raviolo

Lemon roasted asparagus, whipped herb ricotta, local free range egg, caper butter

Serves: 6
Prep time: 45 minutes
Cooking time: 15 minutes

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Ingredients

• 115g butter, room temperature
• 54g Olive Oil
• 2 cloves garlic, chopped finely
• 2  lemon zests
• 30g capers drained and chopped
• 2 tbsp Fresh Parsley chopped

Pasta dough

• 165g “00” Flour
• 110g Egg Yolk (5 egg yolk)
• 1 Whole Egg
• 1 pinch Salt

Garnish

• 16 asparagus
• 6 egg yolks
• 75g Macroom buffalo ricotta
• 1 tbsp chopped thyme
• Salt & pepper

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Method

Step 1: Make the Pasta Dough

1. Place the flour on a clean work surface and form a well in the centre.
2. Add the eggs, olive oil and salt into the well.
3. Using a fork, slowly whisk the eggs, gradually incorporating the flour from the edges.
4. Once combined, knead the dough for 8–10 minutes by hand (or in a stand mixer with a dough hook) until smooth and elastic.
5. Wrap the dough in cling film and allow it to rest at room temperature for 30 minutes.

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Step 2: Prepare the Filling

1. In a bowl, combine the ricotta, salt, pepper and freshly chopped thyme.
2. Mix until smooth and well incorporated.
3. Chill in the refrigerator for 15–20 minutes, or until ready to use.

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Step 3: Roll and Fill the Ravioli

1. Roll the rested pasta dough into thin sheets (approximately 1/16 inch thick) using a rolling pin or pasta machine.
2. Place small tablespoons of the ricotta mixture evenly spaced on one sheet of pasta.
3. Create a small well in the centre of each ricotta mound and carefully place an egg yolk inside.
4. Lightly brush water around each filling portion.
5. Lay a second sheet of pasta over the top and gently press around each mound to seal, removing any air pockets.
6. Cut into circles and press the edges firmly to secure.
7. Cover the finished ravioli with a clean kitchen cloth while you prepare the sauce.

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Step 4: Prepare the Caper Butter

1. Combine all caper butter ingredients with room temperature butter.
2. Mix thoroughly until evenly combined.

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Step 5: Cook the Ravioli and Asparagus

1. Bring two medium-sized pots of salted water to a gentle boil.
2. Cook the ravioli for 3–4 minutes (they will float to the surface when ready).
3. In the second pot, cook the asparagus for approximately 3 minutes, or until tender.
4. Remove both using a slotted spoon.

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Step 6: Finish the Dish

Serve immediately.

In a medium saucepan, melt the caper butter over medium heat.

Add the asparagus and cook until the butter begins to lightly brown and develops a nutty aroma.

Gently add the cooked ravioli and toss carefully in the sauce to coat.

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Chef’s Tips

Resting the dough is essential – this relaxes the gluten and makes it easier to roll thinly without shrinking back.

Keep the egg yolks cold until just before assembling to make handling easier.

Remove air pockets when sealing the ravioli to prevent bursting during cooking.

Do not overcrowd the pot when boiling ravioli – cook in batches if necessary.

Watch the butter carefully when browning; it can go from nutty to burnt very quickly.

Serve immediately for the best result – egg yolk ravioli is at its most impressive when the centre is perfectly runny.