Ravioli filled with Piave DOP Vecchio Selezione Oro cheese served with asparagus and bacon

Glutin free
  • Difficulty: medium
  • Preparation time: 15 min
  • Cooking time: 4 min
  • Serves: 4 people


  • To make the pasta:
  • 4 eggs
  • 400 g type “00” fine wheat flour
  • To make the filling:
  • 200 g Piave DOP Vecchio Selezione Oro cheese
  • 100 g cream
  • 8 green asparagus shoots


To make the pasta: knead the flour and eggs together until you obtain a smooth compact mixture. Leave to rest at room temperature for 30 minutes, covered by a cloth. To make the filling: cut the cheese into cubes and blend in a blender with the hot cream. Filter into a container and refrigerate. Wash and clean the asparagus, ensuring you keep the tips for decoration. Use a rolling pin to roll out the pasta. Then prepare little 4×4 cm squares, fill with the cheese mixture and close to form the ravioli. Cook for 4 minutes in salted water then toss in a knob of butter with the asparagus and complete with a slice of crispy bacon.