"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Asparagus Ravioli


Asparagus Ravioli

¾ lb. Asparagus
¼ cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 Tbsp finely chopped fresh basil or 1 tbsp dried basil
¼ cup water
1 tbsp. All purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese

Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large skillet, heat 1 Tbsp of the butter over medium high heat; add asparagus stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss to coat. Stir in half of the basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes or until asparagus is tender. Puree in food processor or blender. Let cool; cover and refrigerate for at least one hour or up to 24 hours.

Stir together flour and remaining 2 tbsp water to make paste. If using Egg roll Wrappers cut into 4 squares each or use either round or square won ton wrappers. Mound teaspoon of asparagus puree on wrapper and Brush flour paste around mounds edges. Position second wrapper on top
so that edges are even; press down around mounds to force out air and seal well all around mounds. Using sharp cookie cutter or knife, cut around each ravioli to make a nice edge. Transfer to towel. Repeat with remaining wrappers and filling, covering ravioli with towel as you
work. (Ravioli can be prepared up to 1 hour before cooking.)

In large kettle of gently boiling water, cook ravioli in batches, for about 2 minutes or until they rise to top and are tender. Drain on clean towel and transfer to heated plates. Keep warm in low oven. In last batch of ravioli cook reserved asparagus tips. Meanwhile, melt remaining butter , stir in remaining basil. Drizzle butter mixture over ravioli. Sprinkle with Parmesan. Garnish each plate with asparagus tips and serve immediately. -Note: I like to add the ravioli to the melted butter and basil to keep warm while I cook the next batch.

2 comments:

newtastes said...

Thank you so much for posting this recipe. I have been searching for a while for an asparagus stuffing for pasta. This has become a regular edition to my pasta collection. Have you ever tried it with a dijon cream sauce? (If your palate enjoys the flavor combination, it is to die for!)

Teo atGlipho said...

Oh man, this looks amazing! I've never been too great at homemade pasta, but this looks too good not to try!
I realise you haven't updated here in quite a long while now, but perhaps I could persuade you to give your blog a second life over at Glipho? We're a new social blogging site with a creative community, many of of whom write about food and share recipes themselves- I know they would absolutely love to read through and discuss all your delicious ideas here! If you get a spare moment, take a quick look around http://glipho.com and see what you think. You can even import posts from this blog into Glipho too, without changing anything. It's really easy!

Thanks for your time, and for the wonderful recipes. I hope to see you return to blogging soon!

All the best,

Teo

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