Best 8 Asparagus Ravioli In Parmesan Sauce Recipes

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

ASPARAGUS RAVIOLI IN PARMESAN SAUCE

Steps:

• Make broth and filling while dough stands:
• Cut off asparagus tips, then halve each tip lengthwise and reserve.
• Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
• Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
• Make Ravioli:
• Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
• Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
• Cook ravioli and Asparagus tips:
• Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
• Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
• Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

WILD MUSHROOM AND FONDUTA RAVIOLI WITH ASPARAGUS, BUTTER AND PARMIGIANO

Steps:

• For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.
• When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)
• Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.
• Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.
• For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.
• When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.
• Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.
• For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.
• Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.
• You should have 4 cups of flavorful, not overly concentrated, stock.
• For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.
• When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.
• For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.

ASPARAGUS AND RAVIOLI WITH DIJON ALFREDO SAUCE

Steps:

• COOK ravioli in a large saucepan according to package directions; drain and keep warm.
• SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
• MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
• MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
• BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.

ASPARAGUS AND RAVIOLI WITH DIJON ALFREDO SAUCE

Steps:

• COOK ravioli in a large saucepan according to package directions; drain and keep warm.
• SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
• MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
• MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
• BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.

CHICKEN MARSALA RAVIOLI

Steps:

• Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
• In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
• Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
• Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
• Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
• Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.

SHRIMP ASPARAGUS ALFREDO PASTA

Steps:

• All items are prepared simultaneously.
• Cook past according to package directions.
• In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
• In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
• Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.