Asparagus Ravioli with Lemon Beurre Blanc Recipe
Food Recipes | Italian | Main Course | Mother's Day | Pasta | Spring | Summer
These Asparagus Ravioli with Lemon Beurre Blanc were inspired by a dish we had in Chianti. Their ravioli filling was such a vibrant, deep green from the blanched and blended asparagus, and they added just enough cheese to make it creamy without altering the color. Rather than take 5 attempts to perfectly mimic the greatest asparagus ravioli in the world, we decided just to make a tribute.
PREP TIME
40 mins
COOK TIME
20 mins
SERVINGS
5-6
Ingredients
Asparagus Ravioli
- 2 bunches asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese + more for garnish
- 1 lemon, zested
- 1 Tbsp garlic powder
- Salt, to taste
- Pepper, to taste
- 4 large eggs (room temperature)
- 1.25 cups “00” flour
- 1.25 cups AP flour
- Semolina flour, for dusting
- 1 Tbsp olive oil
- 1 tsp salt
Lemon Beurre Blanc Sauce
- 1/4 cup shallots, very finely minced
- 1 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 2 sticks butter, cold & cut into 1” cubes
- 1 pinch cayenne pepper
- Salt, to taste
![Asparagus Ravioli with Lemon Beurre Blanc 1 Asparagus Ravioli with Lemon Beurre Blanc on a plate with blanched asparagus](https://hangryinlove.com/wp-content/uploads/2024/05/Asparagus-Ravioli-with-Lemon-Beurre-Blanc-1.jpeg)
COOKING INSTRUCTIONS:
Asparagus Ravioli with Lemon Beurre Blanc
Asparagus Ravioli
- 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.
- 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.
- 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.
- Remove dough from processor and form into a ball. Wrap with plastic wrap and let rest in fridge for 20 mins.
- Flour a workspace. Remove dough from fridge, discard plastic wrap, then divide dough into quarters. Using your hands, flatten each quarter out.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Once butter has been completely integrated and sauce has thickened a bit, remove pan from heat. Season with cayenne pepper and salt. Serve immediately.
PAIRINGS:
Asparagus Ravioli with Lemon Beurre Blanc
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Sauvignon Blanc
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Belgian Saison
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