Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

250g pot ricotta cheese
1 pack Sacla’ Asparagus & White Wine Intense Sauce
4 sheets fresh lasagne pasta
200g (7oz) asparagus, trimmed
1 lemon
extra virgin olive oil and freshly grated Parmesan, to serve

Instructions

Put the ricotta into a sieve to drain off any excess liquid, then

mix with the Asparagus & White Wine sauce. Add a grinding of

black pepper, then heat gently in a small pan over a low heat.

Bring a large pan of salted water to the boil and cook the pasta

until tender, for 3 to 4 minutes.

Meanwhile, cut the asparagus into thirds or in half on the

diagonal. Blanch for 2 to 3 minutes until just tender. Add a

good squeeze of lemon juice to the ricotta. divide the pasta

between 4 plates, then spoon on the ricotta over one half. Fold

over the pasta then top with the asparagus, a drizzle of oil and

plenty of freshly grated Parmesan.