Asparagus Ravioli in Parmesan Broth

While I was in Arizona I had the pleasure of meeting my brother-in-law's girlfriend, Lauren. Lauren and I hit it off right away! She and I are so much alike and one of our shared passions is cooking. (She starts culinary school in September... JEALOUS!!!) Since we both love to cook, we got together one night and decided to make ravioli. I have no pictures from this wonderful venture, but I copied the recipe and brought it back to Germany with me.

Fast forward 2 weeks and here I am, back at home, ready to recreate the fantastic meal that I shared with Lauren.

I am very proud of this meal. First off, it is DELICIOUS! If you love asparagus, you will go nuts for this ravioli. It is amazing! Asparagus is Nathan's favorite vegetable, so I am stoked to make it for him when he comes home. The second reason that I am so proud is because my ravioli look so cute! Now, not to toot my own horn or anything, but seriously... I made these and they were awesome. I think that deserves a little toot, no?


The filling for the ravioli is made with pureed asparagus, mascarpone, parmesan, breadcrumbs, and lemon zest. The filling is amazing by itself. Anya and I were eating it by the spoonful as we were filling the ravioli. I have some leftover in the fridge that I am considering just slapping on a piece of bread for lunch! HEE HEE!


The pasta was relatively easy, too. I know pasta can seem daunting, but it really isn't. Plus, with the help of my Kitchenaid pasta roller, it is easy peasy.

So... get some asparagus and make this meal. Or come on over and I'll make it for you. :)

Asparagus Ravioli in Parmesan Broth

Gourmet Magazine April 2009

Pasta Dough:

1 cup cake flour

1/4 cup AP flour

1/2 tsp salt

2 large egg yolks

1 1/2 TBSP olive oil

1/4 cup water

Blend together all dough ingredients in a food processor until mixture starts to form a ball. Knead dough on lightly floured surface, adding additional flour to prevent sticking, until smooth and elastic (6-8 minutes). Wrap dough in plastic wrap and let stand for 1 hour.

(Dough can be made 1 day ahead. Keep refrigerated and bring to room temperature before rolling out.)

Ravioli:

1 lb asparagus

5 cups chicken stock

1 (3 inch) rind from a wedge of Parmigiano-Reggiano

1 Turksh or 1/2 California bay leaf

1/4 cup grated Parmigiano-Reggiano

1/4 cup mascarpone

1/4 cup fine dry breadcrumbs

1 tsp lemon zest

1/2 tsp salt

1/2 tsp pepper

MAKE BROTH AND FILLING WHILE DOUGH STANDS.

Cut off asparagus tips, then halve each tip lengthwise and reserve.

Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5-6 minutes. Transfer stems to a paper towel and cool slightly. Reserve broth.

Puree asparagus stems in a food processor with parmesan, mascarpone, breadcrumbs, zest, salt, and pepper.

MAKE RAVIOLI:

Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.

Set rollers of pasta machine on widest setting. Feed rectangle, short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, short side first, through rollers. Repeat 6 or 7 more times. Turn dial to next setting and feed dough through. Continue to feed dough through, without folding, until the second or third narrowest setting is used.

Put pasta sheet on a lightly floured kitchen towel with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 1 1/4 inches apart in a row down the center right half of the sheet. Brush pasta around mounds with water, then lift left half of sheet and drape over mounds.

Press down firmly but gently around each mound, forcing out the air. Cut pasta witha sharp knife into 2 inch squares. Line a large baking pan lightly with flour and and place ravioli to rest. Make remaining ravioli.

COOK RAVIOLI AND ASPARAGUS TIPS

Bring a pot of salted water to a boil.

Bring broth to a simmer. Add asparagus tips and simmer, uncovered, until tender (2-3 minutes). Season broth with salt and divide among 6 bowls, discarding cheese rind and bay leaf.

Add half of ravioli to gently boiling water and cook just until pasta is tender, 2-3 minutes.

NOTES:

Filling and broth, without asparagus tips, can be made 1 day ahead.

Also, ravioli can be assembled and frozen until needed. Just add a few extra minutes to boiling time.