Goat Cheese Ravioli with Asparagus and Brown Butter

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


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

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