Recipe: Asparagus Ravioli with Brown Butter Sauce (using wonton wrappers + collection)

ASPARAGUS RAVIOLI WITH BROWN BUTTER SAUCE
"Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling."



Sea salt
1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, and tips reserved
6 Tbsp. mascarpone
1/3 cup whole milk ricotta
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 tsp. anchovy paste
1/2 tsp. minced garlic
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
36 wonton wrappers
FOR THE BROWN BUTTER SAUCE:
4 oz. (1/2 cup) unsalted butter
1/2 cup blanched almonds, chopped
Finely grated lemon zest to taste (for garnish)

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels.

In a food processor (or by hand), chop 1 1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.

Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.

Arrange 18 wonton wrappers on a work surface. Put 1 level tablespoon of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don t plan to cook the ravioli immediately, cover them with a damp cloth.

Bring a large pot of well-salted water to a rolling boil over high heat.

Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.

Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls.

Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest and serve.

Makes 18 ravioli, 4 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Fine Cooking Make It Tonight by Fine Cooking Magazine