Ingredients (for 4 people):

For the pasta:

300g flour

3 eggs

1 tablespoon extra virgin olive oil

For the filling:

200g asparagus

100g carrots

100g zucchini

200g ricotta

200g Parmesan cheese

2 eggs

For the seasoning:

50g butter

Aemilia Traditional Balsamic Vinegar of Modena D.O.P. - "Extravecchio"

Parmigiano Reggiano cheese
 

Preparation:

Prepare the pasta by kneading a mound of flour with eggs and extra virgin olive oil on a cutting board, then roll out the dough to obtain a thin sheet.

Clean the asparagus, carrots, and zucchini, and lightly boil them. Cut some of the vegetables into thin strips and process the remaining ones, for the filling, in a food processor to obtain a smooth puree. Add eggs, ricotta, and Parmesan cheese to the puree to create a soft mixture.

Now stuff the ravioli, cook them in boiling salted water, and drain when al dente. Then sauté them in a pan with butter and the remaining thinly sliced vegetables.

Serve everything on large flat plates on a bed of "Balsamic" and sprinkle with "Extravecchio" Traditional Balsamic Vinegar of Modena.