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Lemon asparagus ravioli. Yes I know it’s Cinco de Mayo and you might be expecting some Mexican dish but I’ve shared plenty leading up to today so I figured you’re set! So today I’m sharing the next best thing – lemon asparagus ravioli so you can have a taste of spring!
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’re looking at this during the fall and want some fall flavors, then this butternut squash and goat cheese ravioli might be what you’re looking for. Enjoy!
Lemon Asparagus Ravioli
Ingredients
Lemon Asparagus Ravioli
- 1 lb asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup toasted walnuts
- juice and zest of 2 lemons
- pinch of kosher salt and pepper
- 1/2 - 3/4 cup Panko breadcrumbs (if necessary)
- 50-60 wonton wrappers
White Wine Butter Sauce
- 4 tbsp unsalted butter
- 2 tbsp chives, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- pinch of crushed red pepper
Instructions
Lemon Asparagus Ravioli
- Bring a large pot of water to boil. Add pinch of salt and 3/4 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 3/4 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 1/4 cup amounts and pulse until mixture is thickened. (We had to do this and used about 3/4 cup breadcrumbs)
- To make the ravioli, lay out wonton wrappers and spoon 1 tbsp 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. Enjoy!
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 broth 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.
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