Asparagus Ravioli


Chef & Cooking Instructor Sophia Worgan showed Tra' how to make a fresh, healthy whole grain asparagus ravioli. Click here for more information about Sophia.

Fresh Whole Grain Pasta

Enjoy the amazing flavor and health benefits of whole grain pasta made from scratch! Make this pasta completely whole grain by replacing the all-purpose with more ivory wheat!


1 cup all-purpose Bob’s Red Mill Flour

2 cups Ivory wheat flour

5-6 eggs, beaten (depending on the size)

Large pinch of salt


1.Combine flours, beaten eggs water and salt. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for 20 minutes.

2.Set up your pasta roller and clamp it to the table. Start at your widest setting and run it through the roller once. Once it’s come through, fold the pasta into itself like a letter bringing the left side to the middle and then letting the right side overlap the left. Once you have completed this, run it through the pasta roller again. Repeat this process 3-5 times.

3.Once you’ve done the folding, continue rolling the pasta into narrower settings- until you get to the 6th setting for ravioli and the 5th for linguini or lasagna.

4.Bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe. Makes 6 servings

Asparagus and Ricotta ravioli filling

Serve these ravioli in a dish with chicken broth, butter, lemon and fresh chives!


15 oz ricotta, full fat

5 ox grated parmesean

2 cloves of garlic

1 bunch of asparagus (with the hard ends snapped off and poached/steamed)

1 tsp lemon juice

Large pinch of salt


1.In a food processor, combine all the ingredients- cutting the asparagus in thirds. Using the pulse setting, bring together the mixture until it’s completely smooth. Taste for salt and lemon levels and adjust as needed