Easiest Lemon Ricotta Asparagus Ravioli
Ingredients
The filling
-
1
bunch
asparagus, ends trimmed
-
1
cup
fresh basil
-
1
cup
whole milk ricotta cheese
-
½
cup
grated parmesan cheese
-
¼
cup
roasted pistachios, shelled
-
2
each
lemons, juice + zest
-
to taste
kosher salt + pepper
-
40-50
each
wonton wrappers
The sauce
-
4
tablespoons
salted butter
-
2
tablespoons
chopped chives
-
1
tablespoon
chopped fresh thyme
-
½
cup
white wine or chicken broth
-
1
cup
low sodium chicken broth
-
a pinch
crushed red pepper
Instructions
- 1. Boil salted water and blanch the asparagus for 1-2 minutes, then drain and cool.
- 2. In a food processor, blend ¾ of the asparagus with basil, ricotta, parmesan, pistachios, lemon zest, juice, and seasoning until smooth.
- 3. Place wonton wrappers on a surface, fill with 1 tablespoon of the mixture, moisten edges, and seal with another wrapper.
- 4. For the sauce, melt butter in a skillet, add chives and thyme, then pour in wine and broth, seasoning to taste, and simmer until reduced.
- 5. Boil the ravioli in batches until they float, then drain.
- 6. Serve the ravioli topped with the sauce and remaining asparagus.
Nutrition Facts (estimated)
Servings
6
Calories
2457
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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