Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 3 cloves garlic, finely chopped or grated
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup fresh basil, finely chopped
- 1 pound cheese ravioli
- 4 tablespoons salted butter
- 1 bunch asparagus, chopped
- 2 tablespoons fresh thyme leaves
- zest and juice of 1 lemon
- 3/4 cup dry white wine
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 1 1/2 cups crumbled goat cheese
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- black pepper
- 1 pound fresh pasta dough (or 40 wonton wrappers)
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Instructions
- 1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, 2 cloves garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.
- 2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- 3. Place the skillet back over medium heat. Add the remaining 2 tablespoons olive oil and the asparagus. Cook until tender, about 3-5 minutes. Add the butter, 1 clove garlic, the thyme, and lemon zest, and cook until the butter begins to brown, 3-4 minutes. Reduce the heat to low, add the wine and lemon juice. Season with salt, pepper, and crushed red pepper flakes. Simmer 2-3 minutes, until the sauce reduces slightly. Drop the ravioli into the sauce, gently tossing to combine.
- 4. Divide the ravioli between plates. Top with breadcrumbs and additional herbs, if desired. Enjoy!
- 1. In a medium bowl, mix the goat cheese, ricotta, parmesan, and season with salt and pepper.
- 2 Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method.
- 3. Freeze or use immediately as directed in recipe.
Source
Original recipe: View Original