Easiest Lemon Ricotta Asparagus Ravioli.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelloed
- juice + zest of 2 lemons
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
- 4 tablespoons salted butter
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh thyme
- 1/2 cup white wine or chicken broth
- 1 cup low sodium chicken broth
- pinch of crushed red pepper
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Instructions
- 1. Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water.
- 2. In a food processor, combine 3/4 of the asparagus (reserve the remaining for serving), the basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth.
- 3. Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as you work to prevent them from drying out.
- Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as you work to prevent them from drying out.
- 4. To make the butter sauce. In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper and a pinch of crushed red pepper. Cook 5 minutes or until the sauce has reduced slightly.
- 5. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
- 6. Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with the remaining asparagus. EAT!
Source
Original recipe: View Original