Asparagus Ravioli in Parmesan Sauce

Asparagus Ravioli in Parmesan Sauce
Photo by Romulo Yanes

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network