Asparagus Ravioli in Parmesan Sauce

Ingredients

• 1 pasta machine
• ¼ cup grated Parmigiano-Reggiano
• 1 3-inch rind from a wedge of Parmigiano-Reggiano
• 1 pound asparagus
• ¼ cup fine dry bread crumbs
• Pasta dough
• 1 teaspoon lemon zest
• + 3 more ingredients
• • ¼ cup mascarpone
  • 1 Turkish bay leaf
  • 5 cups rich chicken stock

Cut off asparagus tips, then halve each tip lengthwise and reserve. Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth. ...

View full recipe at Epicurious