I was just in Italy and had an amazing asparagus stuffed ravioli with a light sauce at Osteria Quatro Pass in Varenna. This is my attempt to replicate it. Their filling was more asparagus forward, but I made a version that my kids would be more likely to enjoy. The sauce is a basic blonde roux with chicken broth, parm, black pepper and nutmeg. The filling is ricotta, parm, asparagus, basil, oregano, parsley, nutmeg and lemon zest.
by thestral_z