Goat Cheese Ravioli with Asparagus and Brown Butter

Goat Cheese Ravioli with Asparagus and Brown Butter
Photo by Scott Phillips


  • Grated zest of 1 lemon
  • 1 Tbs. dry white wine
  • 2 tsp. extra-virgin olive oil
  • Semolina flour or fine cornmeal to dust the pan
  • ½ lb. asparagus, parboiled for 1 to 2 min. until tender, and cut into 1-inch pieces
  • 1 lb. fresh goat cheese, at room temperature
  • 1 lb.Ravioli Pasta Dough
  • + 9 more ingredients
    • Salt to taste
    • 2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish
    • ¼ lb. (8 Tbs.) unsalted butter
    • Chervil, parsley, or basil sprigs for garnish
    • ½ tsp. finely chopped garlic
    • 1 large egg yolk, lightly beaten
    • 1 Tbs. fine fresh breadcrumbs
    • Salt and freshly ground black pepper to taste
    • ½ cup finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint)

Put the goat cheese in a mixing bowl. Add the garlic, wine, olive oil, and lemon zest. Mash the cheese with a whisk or a rubber spatula. Stir in the chopped herbs and breadcrumbs. Season with salt and pepper. Refrigerate until ready to use.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network