Yield: Yields 18 ravioli
Servings: 4 as a main or 6 as an appetizer
Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.
Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.
Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.
Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.
This was very good, although next time I'll use pasta sheets instead of the wontons, which seemed a bit too thin and insubstantial. I also used less of the browned butter... we had it as a main dish, and 2 tablespoons of melted butter is just too much per person, especially along with the other rich ingredients in the filling. Finally, I used coarsely chopped pistachios instead of the almonds, and we were delighted with that substitution.
Looks great! But, since I just barely discovered fresh pasta and have no issues making ravioli, I'll be trying this with fresh pasta. Can't wait, in a few weeks, to make onion fiddlehead ravioli!I'm not sure I understand why there is any stickiness involved with the wonton wrappers, they are usually dry in the package, and there is no need to dampen anything but the inside.With fresh pasta(and sometimes bread dough) I generously flour the outer surface to prevent sticking, when ready to cook I shake off the excess, it does not affect the pasta at all, nor do I find it to cloud the water, the flour is just on the surface and not absorbed by the dough :)
This is an extraordinary receipe. Last year I made it and had trouble with the ravioli sticking and coming apart as I wasn't ready to cook them. They still tasted fabulous. This year, I placed a piece of parchment on a cookie sheet, layered the ravioli on the parchment, dusted with cornmeal and continued that layering until all the ravioli were finished. Placed them in the freezer until firm, then put them all on a plate in the freezer until ready to cook that evening. They are simply outstanding. Goat cheese plus some drained cottage cheese also subs for the ricotta. Simply divine!!!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?