Asparagus Ravioli with Brown Butter Sauce

Asparagus Ravioli with Brown Butter Sauce
Photo by Scott Phillips


  • Pinch cayenne
  • ¼ cup freshly grated Parmigiano-Reggiano; more for serving
  • 1/3 cup whole milk ricotta
  • 1 tsp. anchovy paste
  • Kosher salt and freshly ground black pepper
  • Finely grated lemon zest to taste
  • ½ cup blanched almonds, chopped
  • + 6 more ingredients
    • 4 oz. (½ cup) unsalted butter
    • ½ tsp. minced garlic
    • Sea salt
    • 1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
    • 6 Tbs. mascarpone
    • 36 wonton wrappers

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and se...

View full recipe at Fine Cooking


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