Easiest Lemon Ricotta Asparagus Ravioli.
Feeling like today is just a pasta kind of day.
I spent the last twenty minutes procrastinating writing this post by scrolling through instagram and snapchat. It was such a long, jam-packed weekend that I think my brain is just a bit tired, and the thought of thinking up a fun post for you guys seemed a little too daunting for the moment. But…I am now ready, and I’ve got lots to say. <–hello second wind!
Speaking of the weekend, I hope you guys all had a great one! My speech on Saturday went great and I had so much fun chatting all things food photography with those who came. Definitely want to do something similar very soon…
I got home on Saturday and then pretty much dove right back into work. I’m in cram mode before heading out-of-town on Wednesday for two days on Today in Nashville. From there I go to San Diego for my cousin’s graduation, and then up to LA for a round of meetings for a couple of days. So right now it’s GO mode. I need to get lots done before I leave. Fun right? Oddly I don’t mind it, as I love being a little too busy, but I’m a complete freak.
So that’s kind of it in a nutshell, but right now I need to tell you about what’s most important…tonight’s dinner, or what I hope will be tonight’s dinner, or maybe just dinner sometime this week. Everyone, say hello to the easiest ravioli you’re ever going to make…and also the most delicious…and with lots of cheese, because carbs and cheese just seem appropriate on a Monday. Hey, at least this ravioli is also packed with super green asparagus. I’d say that’s pretty good for a Monday!
So here’s the deal. A good portion of this week’s recipes are Mother’s Day inspired, which are indeed inspired by my very own amazing mother. If you know my mom, then you know she’s well, um, not the most adventurous eater. She loves her bread, pasta, steak, and chocolate. She eats plenty of fruits and veggies, but if we’re being honest, she’s all about the carbs and chocolate. Got to love her, right?
Anyway, one of her favorite pasta dishes is cheese ravioli and one of her favorite veggies is asparagus, so I decided to combine the two to make one perfect spring ravioli recipe, and guys, I’m not joking when I say it’s perfect, this ravioli is true perfection.
And you know what the best part is? This is just about the easiest homemade ravioli you’ll ever make.
The not so secret, secret…wonton wrappers. Yes, wonton wrappers in place of fresh pasta! I know it’s not exactly the same as homemade pasta, but sometimes you just gotta take some shortcuts, you know? Plus, once the ravioli are stuffed with cheese and covered in a delicious white wine pan sauce…with all that flavor, it’s pretty hard to tell what’s going on with the “pasta”.
And about that filling…YUMMMM. It’s basically like an asparagus pesto with lots of ricotta cheese and fresh lemon. Honestly, I could eat it straight up with spoon, it’s that good. And if you have leftover filling? Serve it up as a dip with veggies and crackers. <–loving the sound of that.
Since I really wanted the asparagus ricotta filling to shine, I kept the sauce simple, just a white wine pan sauce with a touch of thyme and fresh chives. It’s the perfect light sauce to serve with these spring ravioli. If you wanted to make a creamier sauce, just add a splash of whole milk or cream. That would be delicious too!
So now you guys can see why this is a must make for this week. It’s about as easy as homemade ravioli gets, it’s also the perfect light, but still slightly cozy, spring time meal.
And let’s be real, Monday is always better when we know we have a fun dinner to come home to. Maybe add a glass of wine or whatever your preferred drink may be.
Yes, this ravioli will make Monday so much better!
Easiest Lemon Ricotta Asparagus Ravioli
- 1 bunch asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelloed
- juice + zest of 2 lemons
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
1. Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water.
2. In a food processor, combine 3/4 of the asparagus (reserve the remaining for serving), the basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth.
3. Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as you work to prevent them from drying out.
4. To make the butter sauce. In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper and a pinch of crushed red pepper. Cook 5 minutes or until the sauce has reduced slightly.
5. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
6. Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with the remaining asparagus. EAT!
Do you see that pretty green, cheesy filling? The best!