Goat Cheese Ravioli with Asparagus and Brown Butter

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

Ingredients

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

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