Ravioli with Ricotta and Asparagus

Marsha Gardner


I have a huge asparagus bed that is a prolific producer. We eat fresh asparagus almost daily in the spring and then I freeze what we are not able to eat. I also make ricotta cheese a couple of times a month. When I don't know what else to make for light meal I often make this ravioli dish.


★★★★★ 1 vote



  • 20-24 medium
    asparagus spears, fresh or frozen
  • 1 1/2 c
    ricotta cheese, drained
  • 1/2 c
    parmigiano-reggiano, grated plus more for serving
  • 2 Tbsp
    olive oil, extra virgin
  • ·
    freshly ground black pepper to taste
  • 1 c
    butter, unsalted
  • 1 pkg
    wonton wrappers, you may not use them all

How to Make Ravioli with Ricotta and Asparagus


  1. Blanche and chill asparagus if using fresh. Skip if using frozen. Cut into 1 inch pieces. Dry with paper towels. Save 1/4 cup for garnish.
  2. In a bowl mix the asparagus, ricotta, Parmigiano-Reggiano, olive oil, salt and pepper. Stir well to combine and set aside.
  3. Place a scant tablespoon of ricotta mixture on center of half of the wonton wrappers. Run a wet pastry brush around the edge and place a second wrapper on top and press with your fingers to seal.
  4. In a large saute pan, heat butter over high heat until the foam subsides. Add reserved asparagus and remove from heat.

    Cook ravioli in boiling water until they are tender and cooked through, about 3 minutes.
  5. Drain ravioli reserving 3 tablespoons pasta water and add them to the pan with butter. Add 3 tablespoons pasta water and toss gently over high heat for 1 minutes.
  6. Season with salt and pepper. Divide evenly between 8 pasta bowls and serve immediately with Parmigiano-Reggiano grated over the top.

Printable Recipe Card

About Ravioli with Ricotta and Asparagus

Course/Dish: Pasta Pasta Sides
Dietary Needs: Vegetarian

Show 4 Comments & Reviews

Zucchini Recipes for Summer

Zucchini Recipes for Summer

While Memorial Day is the unofficial beginning of summer, for me it really starts when I see store shelves full of zucchini. One reason I love zucchini so much is the health benefits. They’re low in carbs, high in fiber, and filled with essential vitamins. But, another reason – and it’s the main one – […]

20 Recipes for a Yummy Memorial Day

20 Recipes for a Yummy Memorial Day

It’s time to unofficially kick-off summer with a Memorial Day cookout. Whether you’re gathering with a small group of friends or just keeping the day to family, there is one thing that is the same. Everyone wants to eat good food. From main and side dishes to desserts, here are some menu ideas for a […]

Summer Recipes That Spotlight Cucumbers

Summer Recipes That Spotlight Cucumbers

When thinking of summer vegetables, squash and zucchini are probably at the top of the list. But, cucumbers are abundant too and we think they deserve the same spotlight. While they are technically a fruit, for cooking many consider them and treat them like a veggie. From a classic cucumber, tomato, and onion salad to […]