Asparagus Ravioli with Lemon Beurre Blanc Recipe

Asparagus Ravioli

1. Bring a pan of salted water to boil. Blanch asparagus for 3 mins total. During the last 30 seconds, add basil to boiling water. Remove asparagus and basil from water and transfer to ice bath. Let chill at least 1-2 mins to stop cooking. Set aside 1/4 of total asparagus for garnish. Transfer remaining asparagus and basil to food processor and process until smooth.
2. In large bowl, combine asparagus mixture with ricotta, mozzarella, parmesan, lemon zest, garlic powder, and salt and pepper. Mix until well-integrated. Cover and refrigerate until ready for use.
3. In a food processor, add eggs, flour, olive oil, and 1 tsp salt. Pulse until crumbs begin to form and mixture is able to pressed into a dough.
4. Remove dough from processor and form into a ball. Wrap with plastic wrap and let rest in fridge for 20 mins.
5. Flour a workspace. Remove dough from fridge, discard plastic wrap, then divide dough into quarters. Using your hands, flatten each quarter out.
6. Using a pasta maker and working one dough quarter at a time, run dough through widest setting first, then gradually get thinner with each new pass through the pasta maker. On our Kitchen Aid, the last pass will be setting 4.
7. Once all 4 dough quarters have been made into sheets, cut each sheet into a grid of ravioli squares that are your desired size. If you have a ravioli cutter use that. Filling mixture should be ~1 Tbsp in each ravioli.
8. Bring a pot of salted water to boil. Working in batches, boil ravioli for 2-3 mins or until floating and tender. Remove from water and drain. Repeat with remaining ravioli.
9. To serve: plate 5 ravioli then top with Lemon Beurre Blanc sauce to taste. Garnish with sliced asparagus and grated Parmesan. Enjoy!

Lemon Beurre Blanc Sauce

1. In a small pan over medium-high heat, add shallots, wine, and lemon juice then bring to simmer. Reduce heat and continue to simmer until liquid is reduced by about 1/2, about 3-4 mins. Whisk in heavy cream and continue simmering for another 1-2 mins.
2. While keeping heat low and removing pan from heat occasionally (if necessary), whisk in butter 1 cube at a time. Continually whisk until butter melts and integrates. Repeat with remaining butter and continue whisking constantly to emulsify sauce.
3. Once butter has been completely integrated and sauce has thickened a bit, remove pan from heat. Season with cayenne pepper and salt. Serve immediately.