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. 

To beat the chill of the last few days here in not-so-sunny Florida, I opted for a quick soup this past weekend.  This soup served double duty as it fulfilled my need for green leafy vegetables.  This soup is creamy without being thick and rich without being overpowering.   The spinach is definitely the star in this dish and not just tossed in as a garnish or an afterthought.  The grated nutmeg elevates the spinach to such a level that it truly deserves its place in the limelight.  And please please please always use fresh nutmeg.  A whole piece of nutmeg will last indefinitely and the stuff in the tin really just doesn’t cut it for fresh spinach.  Nutmeg graters are inexpensive and a great way to zest and store these nuggets of flavor. 

CREAMY SPINACH SOUP

4 cups chicken broth

1/2 cup yellow onion, diced

1/2 cup carrot, grated

1 tsp. kosher salt

1/2 tsp. ground pepper

1/4 tsp. freshly grated nutmeg

6 tbsp. butter

6 tbsp. flour

1 cup milk

8 cups spinach, stemmed, sliced into ribbons

2 cups heavy cream

1 tbsp. grated lemon zest

Simmer broth, onion, carrot and seasoning in a stockpot for 15 minutes.  In a saute pan, melt the butter and whisk in flour until smooth.  Add the milk, stirring to prevent lumps.  Cook for a minute or so to eliminate the floury taste.  Stir this thickening into the soup base.  Add the spinach and cook to wilt, about 1 minute.   Remove from heat and stir in cream and zest.  Serve with toasted almonds. 

FOR TOASTED ALMONDS:   Melt 2 tsp. butter in a saute pan.  Add the almonds and toast until they begin to brown, about five minutes, stirring often.