Prepare all ingredients for the dough to a firm dough. Rest in cool place for approx. 30 min. Remove the peel from the shallot and cut it off, toss briefly with the spinach in a little butter. Cut cooked asparagus spears into small cubes, mix with spinach, cool. Mix with ricotta, egg and crème fraîche until creamy.
Roll out the dough thinly, brush with yolk. Using a coffee spoon, place asparagus filling in small heaps on half of the dough. Fold the empty half of the dough over and cut out ravioli with a cookie cutter. Press the edges well so that they do not open during cooking. Make in salted water for about 4 minutes.
Serve cooked asparagus ravioli with browned butter and fresh herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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