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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
Servings: 6 servings
Calories Per Serving: 2457 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
White Wine Butter Sauce
- 4 tablespoons salted butter
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh thyme
- 1/2 cup white wine or chicken broth
- 1 cup low sodium chicken broth
- pinch of crushed red pepper
Instructions
- 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!
I’m sure it was me not the recipe, but this was among my great recipe fails of all time! The filling was a bit soupy, which I thought would firm up when cooked (not), and the won ton skins I used were so thin, the filling leaked out and the consistensy was like stretched out bubble gum. The wine/butter sauce was watery, too; it never reduced after much simmering. All in all it hit the disposal and a nice bottle of chardonnay saved the day! I’m a great fan of your recipes, but ouch on this one! I’m going to stick to Italian restaurants for great ravioli.
Hi Jane,
Thanks so much for giving the recipe a try, so very sorry it didn’t workout for you!! Please let me know if I can help in anyway! xTieghan
Just made this and this was really good! I wish I only used one lemon though because it was really lemony. Easy to make and I have never made ravioli!
Hey Cayce,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Hello, I am making this tomorrow. This is a silly question. The wonton wrappers I found are round. Do you recommend I cut them in squares.
Hey Andrea,
You can totally just leave these as round wrappers:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
made this this past weekend and it was phenomenal! I had leftover filling, so I put it on toast with a fried egg and parmesan on top and omg so good! thank you for the recipe!
Hey Erin,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I made this last night and it was great. I made the asparagus brie quiche earlier in the week and had left over brie cheese. In the center of each ravioli, I added a small piece of the leftover cheese and then sealed it up. It is important to water the edges in order to keep them sealed. Thanks.
Thank you so much David! xTieghan
I made this and added some pomegranate seeds and roasted sweet potatoes. It was SOOOOO good!!! As are all of your recipes! I am a new SUPER HUGE fan and honestly have not seen one recipe of yours I would not love to cook! Thanks so much for sharing!!!
Thank you Jennifer! I am so glad you enjoyed this recipe and hope you enjoy the others on my blog as well!
Hi! I’m making these right now and love the filling, but they’re totally falling apart when boiling 🙁 I’m trying to boil them two at a time and they’re just falling apart and just empty wonton wrappers come out. I followed the steps exactly and sealed the edges with water then crimped…how can I get them to stay together? Any advice appreciated! Thank you!
Hi Arielle! So sorry for the trouble. I have two guesses, one it sounds like you might be over boiling the ravioli, which will in turn will cause it to fall apart. Try shortening the cooking time to 30 seconds to 1 minute. Two, next time try brushing the rims of the ravioli with a beaten egg and then really sealing them, tight by crimp the edges with a fork. Let me know if you have any other questions. Hope this helps!
Pamela beat me to the question. Would really like you thoughts on make ahead, if you think it’s possible. Will be making this for sure!!!!!! Arugula might be a nice alternative to basil if the markets don’t have them yet. (Or they are scimpy/sad looking – there were at my market this morning)
Any tips on making these in advance? Would you freeze them raw, then throw them (frozen) into boiling water to cook?
hi! I would freeze the them raw on a parchment lined baking sheet for an hour, then transfer the frozen ravioli to a freezer safe bag and then freeze. To cook, boil them frozen for about 1-2 minutes longer. Hope that helps and let me know if you have any other questions. Thank you and I hope you love this recipe! 🙂
I think that filling would go AMAZING on anything! Holy moly. I love making handmade pasta. Its just so tender. I love the idea and ease of the wonton wrappers, but the texture is where they lose me lol. Maybe its just because I know they are wonton wrappers;) Regardless, these raviolis look absolutely delicious!!
Its so fun!! Textures can be weird! So happy you like it Maria!
You could open a restaurant with that pasta. Wowza!
Awh thank you!
It’s spring but it’s still quite cold today and a comforting dish of ravioli sounds just perfect right now about now.
Yes!! Hope you got to have some! Thanks Gina!
What a genius idea, and I’m loving all the light flavors
Thank you Matt!
LOVE the addition of roasted pistachios and hellloo wine butter sauce deliciousness!
Thanks Jennifer, so happy you like it (:
I LOVE that filling Tieghan. And that white wine butter butter sauce sounds perfect! On my list of things to try soon!
Thanks Mary Ann! I hope you love it!!