Goat Cheese Ravioli with Asparagus and Brown Butter

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


  • Semolina flour or fine cornmeal to dust the pan
  • Grated zest of 1 lemon
  • ¼ lb. (8 Tbs.) unsalted butter
  • 1 Tbs. dry white wine
  • 2 tsp. extra-virgin olive oil
  • 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
  • + 9 more ingredients
    • 1 lb.Ravioli Pasta Dough
    • Salt to taste
    • 2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish
    • 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


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