Ingredients with Measurements:
- 1 pound fresh asparagus
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 package of wonton wrappers
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Food processor
- Ravioli cutter or cookie cutter
Step-by-step instructions:
1. Preheat the oven to 400°F. Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until tender. Let cool.
2. In a food processor, pulse the roasted asparagus until finely chopped. Add the ricotta cheese, Parmesan cheese, garlic, salt, pepper, and egg. Pulse until well combined.
3. Lay out the wonton wrappers on a clean surface. Place a tablespoon of the asparagus and ricotta mixture in the center of each wrapper. Brush the edges with water and fold the wrapper in half to create a triangle. Press the edges to seal.
4. Use a ravioli cutter or cookie cutter to cut the ravioli into desired shapes.
5. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes or until they float to the surface. Drain and set aside.
6. In a small saucepan, melt the butter over medium heat. Add the chopped parsley and cook for 1-2 minutes or until fragrant.
7. Serve the ravioli with the parsley butter sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes approximately 20 ravioli, serving size is 4 ravioli per person.
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 22g
Protein: 10g
Sodium: 340mg
Sugar: 1g
Substitutions for ingredients:
- Instead of asparagus, you can use spinach or kale.
- Instead of ricotta cheese, you can use goat cheese or feta cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add lemon zest to the filling for a citrusy flavor.
- Top the ravioli with a tomato sauce instead of butter sauce.
- Add chopped sun-dried tomatoes to the filling for an extra burst of flavor.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Use a ravioli cutter or cookie cutter to make uniform shapes.
- If the filling is too wet, add more Parmesan cheese to thicken it.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, bring a pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a plate with the parsley butter sauce drizzled over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the ravioli are falling apart during cooking, make sure to seal the edges well and use a gentle touch when handling them.
- If the filling is too dry, add more ricotta cheese or a splash of milk to moisten it.
Food safety advice:
Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
This dish has a creamy and savory flavor with a hint of roasted asparagus.
Serving suggestions:
Serve the ravioli as a main course for a dinner party or as a special treat for a weeknight meal.
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Region: Italian