Meghann and Tom’s Asparagus Ravioli

Asparagus Ravioli




1 lb. asparagus spears

2 cloves garlic (minced)

Handful of pine nuts (toasted)

Freshly ground sea salt and pepper

1 T. Olive Oil

¾ c. ricotta cheese

package of wonton wrappers (we found in the open coolers of the produce section)

unsalted butter

fresh sage leaves (chopped)

fresh parmesan




Chop the asparagus into chunks and boil for a few minutes.  Toss them in an ice bath to cool them.  Add asparagus, pine nuts, garlic, olive oil, salt and pepper to food processor and chop coarsely.  In a bowl, gently fold ricotta into asparagus mixture.  Lay wonton wrappers on flat surface.  Spoon a small amount of the mixture into the center of a wrapper.  Dip your finger into water and wet the edges of the wrapper.  Lay a second wrapper on top, and press the edges with your finger to seal.  Gently press the tines of a fork around the edges of the ravioli.  As you finish ravioli, place them in a single layer on a flat surface.  Add to gently boiling water in batches and cook for a few minutes each, until the wontons have become somewhat translucent.  Gently lift out and lay on flat surface.  Meanwhile, brown butter in a pan and add salt, pepper, and sage leaves to taste.  Cover ravioli with butter sauce and serve with fresh bread and wine!  Top with fresh parmesan if desired.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s