Asparagus Ravioli in Parmesan Broth
DISCLAIMER: Do not let my inability to use a camera keep you from trying this dish!
I love to counterbalance the heaviness of homemade ravioli with the lightness of a broth. There are endless combinations of fillings for pasta and once you get the hang of pasta dough, you will never buy the premade frozen stuff again. We did a class a couple of weeks ago and made ricotta and basil ravioli, black bean ravioli and fig and gorgonzola ravioli. We also made three different sauces. All in about 3 hours!
Won ton wrappers work equally well for a quick fix weeknight meal although they do not reheat well. This is a quick meal utilizing fresh ingredients and since asparagus are in season it is a great choice as well as a perfect marriage with the mascarpone and it is all the better for you as it isn’t laden with a big heavy sauce.
ASPARAGUS RAVIOLI IN PARMESAN BROTH from Gourmet Magazine, April 2008
30 wonton wrappers
1 pound asparagus, trimmed
5 cups chicken broth
3 inch rind from a wedge of parmesan cheese
1 bay leaf
1/4 cup grated parmesan cheese
1/4 cup mascarpone
1/4 cup bread crumbs
1 tsp grated lemon zest
Put broth/stock into a pot. (If I have homemade broth, I use it. If I don’t, I use store bought and toss in a peeled, lightly crushed clove of garlic and a few sprigs of a fresh herb and let it simmer for about 15 minutes). Add rind, bay leaf and asparagus stems and simmer until stems are tender, about 5 minutes. Transfer stems to paper towels to cool slightly. Reserve broth.
Puree asparagus stems in food processor with grated parmesan, mascarpone, bread crumbs, zest and salt and pepper to taste.
Fill wonton wrappers with filling and seal edges.
Bring a pot of salted water to a boil and begin to cook ravioli.
Meanwhile, add the asparagus tips to the reserved broth and cook until tender, about 3 minutes.
As ravioli cook, add to the broth. Serve immediately.
Linked to Magazine Mondays and Gourmet Unbound.
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Dawn,
Nothing wrong with that picture! It looks delicious. I love ravioli in broth and the asparagus just makes it better!
[...] Dawn from Doable and Delicious made Asparagus Ravioli in Parmesan Broth from the April 2008 issue of…. [...]