Savory pie with pasta matta, asparagus, and sheep ricotta

Preparation

1. STEP 1 OF 8

   Prepare the pasta matta by combining the flour, white wine, olive oil, and salt in a bowl. Knead with your hands until you get a compact and sticky dough.

2. STEP 2 OF 8

   Let the dough rest for at least 30 minutes, well covered with a damp cloth.

3. STEP 3 OF 8

   Cook the asparagus in a pan with a clove of garlic, oil, and salt. Clean them and cut off the hard part, then cook the soft part in a pan with a little water.

4. STEP 4 OF 8

   Roll out the pasta matta and use it to line a greased baking pan. Prick the bottom with the tines of a fork.

5. STEP 5 OF 8

   Beat together the sheep ricotta, robiola, thyme, pepper, and a drizzle of oil to prepare the filling.

6. STEP 6 OF 8

   Fill the pasta matta shell with the ricotta and robiola filling.

7. STEP 7 OF 8

   Top with the cooked asparagus and a sprinkle of Parmesan. Finally, add a drizzle of oil on top.

8. STEP 8 OF 8

   Bake in a preheated oven at 180 degrees with fan for 35-40 minutes, until the savory pie is well browned.

Suggestions

• Bowl

• Baking pan

• Pan

General Information

Analysis

Macronutrients (100 gr)