Asparagus Ravioli in Parmesan Sauce

Asparagus Ravioli in Parmesan Sauce
Photo by Romulo Yanes


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

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


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