Asparagus Ravioli in Parmesan Sauce

Name: Asparagus Ravioli in Parmesan Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus, trimmed; 1 liters rich chicken stock; 59 milliliters fine dry bread crumbs; 1 teaspoon grated lemon zest; 59 milliliters mascarpone; 59 milliliters grated Parmigiano-Reggiano; 3 inches rind from a wedge of Parmigiano-Reggiano; 6 servings Pasta dough; 1 Turkish or 1/2 California bay leaf

Asparagus Ravioli in Parmesan Sauce might be just the Mediterranean recipe you are searching for. One serving contains 188 calories, 11g of protein, and 10g of fat. For $1.61 per serving, you get a side dish that serves 6. From preparation to the plate, this recipe takes around 5 hours. If you have pasta dough, turkish or, rich chicken stock, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Asparagus

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 to 6 minutes.

Ingredients you will need

Asparagus

Bay Leaves

Cheese

Stock

Beef

Equipment you will use

Sauce Pan

Transfer stems to paper towels and cool slightly. Reserve broth.

Ingredients you will need

Broth

Equipment you will use

Paper Towels

Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Mascarpone

Asparagus

Parmesan

Equipment you will use

Food Processor

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.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Equipment you will use

Pasta Machine

Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)

Ingredients you will need

Dough

Pasta

Roll

Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet.

Ingredients you will need

Mounds Bar

Pasta

Equipment you will use

Kitchen Towels

Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.

Ingredients you will need

Mounds Bar

Pasta

Water

Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.)

Ingredients you will need

Ravioli

Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.

Ingredients you will need

Ravioli

Mounds Bar

Dough

Pasta

Equipment you will use

Kitchen Towels

Baking Pan

Knife

Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

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

Ingredients you will need

Asparagus

Bay Leaves

Cheese

Broth

Beef

Salt

Equipment you will use

Bowl

Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

Ingredients you will need

Ravioli

Broth

Pasta

Water

Equipment you will use

Slotted Spoon