Asparagus Ravioli In Parmesan Sauce Recipes

WILD MUSHROOM AND FONDUTA RAVIOLI WITH ASPARAGUS, BUTTER AND PARMIGIANO

Steps:

• For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.
• When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)
• Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.
• Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.
• For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.
• When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.
• Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.
• For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.
• Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.
• You should have 4 cups of flavorful, not overly concentrated, stock.
• For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.
• When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.
• For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
• HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
• COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
• MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.

ASPARAGUS THREE CHEESE RAVIOLI WITH LEMON & BASIL

Steps:

• COMBINE oil, lemon juice, lemon peel, garlic and salt in small bowl; whisk to combine.
• PREPARE pasta according to package directions, reserving ¿ cup cooking water. Return pasta to saucepan. Add butter, reserved cooking water and olive oil mixture; toss gently to coat. Add basil; toss gently. Season with pepper. Sprinkle with cheese. Garnish with additional basil. Serve immediately.