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This lemon asparagus ravioli is not your "traditional" ravioli as it's made with wonton wrappers, but so much easier to make and loaded with spring flavors.
I'm all about spring flavors - from spring risotto to spring pizza to hummus pasta. And this ravioli loaded with asparagus fits the bill as well.
Ravioli is one of those meals that I absolutely love but just don't have very often. The other day I was looking at my favorite food blogger's past dishes and saw her lemon asparagus ravioli!
Being that it's spring and we hadn't had ravioli in quite some time, I thought it was meant to be! The thing that is great about this recipe is you can easily make it without a pasta maker, which I know not everyone has. The secret is wonton wrappers which you can find at any grocery store.
While the ravioli has great flavor, to me the white wine butter sauce is what puts the dish over the top. I just have a weakness for sauces with wine - it might be that I have to drink wine with whatever I'm making.
So if you like ravioli or looking for a reason to open a bottle of wine, then this dish is for you! Or if you want some homemade pasta, this lobster ravioli might be what you're looking for.
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Recipe Ingredients
- Asparagus - the star of the show.
- Basil - adds some brightness to the filling.
- Ricotta cheese - whole milk is best.
- Parmesan cheese - adds a slight nuttiness.
- Walnuts - additional flavor and makes filling thicker.
- Lemons - complements the asparagus.
- Salt and black pepper - enhances the flavor.
- Panko breadcrumbs - helps thicken the filling.
- Wonton wrappers - replaces homemade pasta dough.
- Unsalted butter - the base for the sauce.
- Chives and thyme - adds some freshness to the sauce.
- Chicken stock - low-sodium is best.
- White wine - use a quality dry white wine.
- Crushed red pepper flakes - adds a touch of heat.
Step-by-Step Instructions
- Bring a large pot of water to boil. Add pinch of salt and ¾ lb asparagus and cook for 1-2 minutes, until bright green and just tender. Rinse under cold water to stop cooking process.
- In a food processor, add the ¾ lb cooked asparagus, basil, ricotta, Parmesan, walnuts, lemon juice, lemon zest, salt and pepper. Pulse until combined and smooth. If too watery, add breadcrumbs in ¼ cup amounts and pulse until mixture is thickened. (We had to do this and used about ¾ cup breadcrumbs)
- To make the ravioli, lay out wonton wrappers and spoon 1 tablespoon of filling in each. Brush the sides with some water and then lay another wonton wrapper on top. Press down to seal and let the air out. Seal completely with a fork. Keep the ravioli covered with a damp towel so they don’t dry out.
- While bring water to boil, make sauce. In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook for about 30 seconds, or until fragrant. Pour in chicken stock and wine and bring to a boil. Season with salt, pepper and crushed red pepper. Cook for 5 minutes until the sauce has reduced slightly.
- Bring a large pot of salted water to boil. Add ravioli in batches and cook for 1-2 minutes or until they float. (Wait until your sauce is ready to do this!) Serve the ravioli with the sauce, leftover asparagus and some Parmesan cheese.
How to Freeze Homemade Ravioli
Once you’ve assembled the ravioli, arrange them on a parchment-lined baking sheet in a single layer and freeze for 1-2 hours. Then transfer to a freezer bag and freeze for up to 3 months.
To cook, boil for an additional 1-2 minutes or until the ravioli is boiling.
Pro Tips/Recipe Notes
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
Other Pasta Recipes
- Butternut Squash Ravioli
- Almond Pesto Fettuccine
- Garlic Butter Pasta
- Pesto Goat Cheese Mac and Cheese
- Baked Rigatoni with Prosciutto
If you’ve tried this lemon asparagus ravioli or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Lemon Asparagus Ravioli
Ingredients
Lemon Asparagus Ravioli
- 1 lb asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese
- ¼ cup toasted walnuts
- juice and zest of 2 lemons
- pinch of kosher salt and pepper
- ½ - ¾ cup Panko breadcrumbs (if necessary)
- 50-60 wonton wrappers
White Wine Butter Sauce
- 4 tablespoon unsalted butter
- 2 tablespoon chives, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup low-sodium chicken stock
- ½ cup dry white wine (Chardonnay or Sauvignon Blanc)
- pinch of crushed red pepper
Instructions
Ravioli
- Bring a large pot of water to boil. Add pinch of salt and ¾ lb asparagus and cook for 1-2 minutes, until bright green and just tender. Rinse under cold water to stop cooking process.
- In a food processor, add the ¾ lb cooked asparagus, basil, ricotta, Parmesan, walnuts, lemon juice, lemon zest, salt and pepper. Pulse until combined and smooth. If too watery, add breadcrumbs in ¼ cup amounts and pulse until mixture is thickened. (We had to do this and used about ¾ cup breadcrumbs)
- To make the ravioli, lay out wonton wrappers and spoon 1 tablespoon of filling in each. Brush the sides with some water and then lay another wonton wrapper on top. Press down to seal and let the air out. Seal completely with a fork. Keep the ravioli covered with a damp towel so they don't dry out.
- Bring a large pot of salted water to boil. Add ravioli in batches and cook for 1-2 minutes or until they float. (Wait until your sauce is ready to do this!) Serve the ravioli with the sauce, leftover asparagus and some Parmesan cheese.
White Wine Butter Sauce
- In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook for about 30 seconds, or until fragrant. Pour in chicken stock and wine and bring to a boil. Season with salt, pepper and crushed red pepper. Cook for 5 minutes until the sauce has reduced slightly.
Notes
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
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