The Atlanta Journal-Constitution
Asparagus Ravioli
If you’ve ever wanted to make ravioli, this recipe is an easy introduction. Wonton wrappers are available in the produce section of most grocery stores.
Cut the tips off the asparagus and put in a small bowl. Cut remaining asparagus spears into 1-inch pieces, put into a second bowl and set aside.
Put asparagus tips in a microwave-proof container. Rinse with water and drain, leaving some water on the tips. Cover with a piece of parchment or waxed paper and cook on high 2 minutes or until tips turn bright green and are tender. Remove from microwave and pour tips onto a plate to cool. Set aside.
In the same microwave-proof container, add remainder of asparagus. Rinse and drain, leaving some water on the pieces.
Cover with a piece of parchment or waxed paper and cook on high 3 minutes or until pieces are tender.
Drain and put in the bowl of a food processor. Pulse until finely chopped and add ricotta, cream cheese and ParmigianoReggiano.
Pulse just to combine. Move to a medium bowl and taste for seasoning, adding salt, cayenne and pepper.
In a large saucepan, bring lightly salted water to a boil. Brush the surface of a serving platter with a thin layer of olive oil.
While water is coming to a boil, make ravioli: Lay out 6 wonton wrappers on a dry work surface.
Keep remaining wrappers covered. Put 1 heaping teaspoon asparagus filling in center of each wrapper. Use a pastry brush to brush water on the four edges of the wrapper, then top with a second wrapper. Press edges firmly to seal.
Lay filled ravioli on a clean, dry work surface. Continue with remaining wrappers and filling.
When water is boiling, carefully drop ravioli into water. Do not crowd pot. Ravioli will drop to the bottom then rise to the surface. After 1 minute, the ravioli are done. Drain ravioli carefully and arrange on prepared platter.
In a large skillet, melt butter and heat until lightly browned. Add reserved asparagus tips and saute 1 minute or until tips are heated through.
Pour butter and tips over ravioli. Garnish with black pepper and lemon zest, if desired. Serve immediately. Serves: 6 Per serving: 281 calories (percent of calories from fat, 34), 10 grams protein, 36 grams carbohydrates, 1 gram fiber, 10 grams fat (5 grams saturated), 27 milligrams cholesterol, 467 milligrams sodium.