Goat Cheese Ravioli with Asparagus and Brown Butter

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network