ASPARAGUS RAVIOLI WITH BROWN BUTTER SAUCE
Steps:
- -------------------------------------------------------------------------------- Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips. Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper. Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don't plan to cook the ravioli immediately, cover them with a damp cloth. Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl. Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve
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Simran Lama
[email protected]This recipe was easy to follow and the results were amazing. I will definitely be making this again.
Stormy
[email protected]I'm not a big fan of asparagus, but I loved this recipe. The ravioli was so flavorful and the sauce was perfect.
GEORGE Poling
[email protected]This is the best ravioli recipe I've ever tried.
Talal Abbasi
[email protected]I would make this recipe again, but I would make a few changes. I would use a different type of cheese for the filling and I would cook the ravioli for a little longer.
sphamandla mlaba
[email protected]This recipe is perfect for a special occasion.
Mahmoud Issa
[email protected]I loved the brown butter sauce, but the ravioli was a little too al dente for me.
Miguel Vega
[email protected]The ravioli was a little bland for my taste.
Calvin Carstens
[email protected]This recipe is a keeper! I'll definitely be adding it to my regular rotation.
kenjiro Esparza
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the ravioli and the sauce.
Justin Burns
[email protected]I followed the recipe exactly, but my ravioli didn't turn out as good as I hoped. I think I might have cooked them for too long.
Carrol Jackson
[email protected]This recipe was a little more time-consuming than I expected, but it was totally worth it. The ravioli was delicious and the sauce was to die for.
Blazorna Santori
[email protected]I was so excited to try this recipe, and I'm so glad I did! The ravioli was cooked perfectly and the brown butter sauce was rich and flavorful. I will definitely be making this dish again.