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

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A springtime pasta dish that is well worth a little hard work to enjoy the wonderful flavours.


  • 4 eggs
  • 400 g type “00” fine wheat flour
  • 200 g Piave Vecchio Selezione Oro cheese
  • 100 g cream
  • 8 green asparagus shoots
  • 4 slices bacon


4 servings – Difficult

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.