These fabulous raviolis are almost effortless to make (with the help of fresh pasta sheets!) and delicious served with a simple tomato sauce and side of spring greens. I made a simple vinaigrette for the greens of olive oil, white wine vinegar, lemon juice, honey and dijon mustard. What a satisfying meal!
Asparagus Raviolis
serves 6
Tomato Sauce
4 T olive oil3 garlic cloves, minced
1 28-oz can plum tomatoes
1 t salt
Ravioli
10 asparagus, tough ends trimmed
2 T olive oil
2 large garlic cloves, minced
5-6 fresh pasta sheets, apx 12” x 5”
16 oz whole milk Ricotta cheese
1/2 c grated Asiago cheese
For tomato sauce: In a large saucepan, heat oil and add garlic. Cook 3-5 minutes, until garlic begins to brown. Add plum tomatoes and salt. Cook on low 15 minutes, stirring occasionally and breaking up tomatoes with the back of a spoon.
For raviolis: Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Coarsely chop. In a large skillet, heat olive oil and add garlic. Cook 3-5 minutes, until garlic begins to brown. Remove from heat and stir in Ricotta, Asiago and chopped asparagus.
Bring a large pot of salted water to a boil. Rinse one pasta sheet under cool water and place horizontally on a clean, flat work surface. Scoop (apx) 2 Tablespoons of the Ricotta-asparagus filling near the top left corner, leaving 1/2" of the pasta sheet exposed on each side. Place three more scoops evenly across the sheet. From the bottom, fold the sheet upward, covering the filling. Press the top and bottom halves together, around each filling to create a seal. Cut into four raviolis. Repeat with the additional sheets and filling. Boil raviolis 4 minutes, gently removing from water with a slotted spoon. Serve topped with tomato sauce.
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