Happy Columbus Day, everyone!
Yes, I did announce my return within my last post but that was just wishful thinking. Greta wasn’t fully recovered yet and as her health rebounded, so did her energy level. Let me tell you: she is one high-spirited dog! It was a good thing that her quarantine ended when it did (August month-end) because our daily walks were doing little to tire her. We have since become regulars at the area’s 4 dog parks. We go to 1 of them daily, weather permitting — although we have been rained upon a few times. Once there, she runs and runs, sometimes with other dogs and other times away from them. No matter. She’s running and that’s all that counts. This “fix” may be short-lived, however. Winter is coming and I’m not sure what I’m going to do once the snow falls. Does Craigslist run ads for second-hand dog sleds?
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Now to the business at hand. It is Columbus Day, after all, and I couldn’t let the holiday pass without sharing something from the Kitchens. I may not have shared much lately but I’ve stashed away a number of drafts in varying stages of completion. Best of all, most have photos ready and waiting. All I need do is write an opening, like this one explaining my need to write an opening. Easy peasey!
So, I chose this asparagus ravioli recipe for today’s holiday posting. It may not have been served at my family’s table but it sure has graced my dinner table a number of times. I really enjoy goats milk and it works quite well here with asparagus. Add a bit of prosciutto to the mix and you’ve got a great ravioli suitable for any holiday meal. Then again, why wait for a holiday?
As I have done in the past, this is the recipe for the ravioli filling only. You can learn how to prepare the ravioli in my post Ravioli dei Bartolini. With it, you’ll be making ravioli like a Bartolini in no time.
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Asparagus with Goat Cheese Ravioli Recipe
- 2 tbsp butter
- 2 tbsp olive oil
- 1 oz (28 g) shallot, diced
- 3 oz (84 g) prosciutto, chopped
- 12 oz (340 g) fresh asparagus, chopped
- 1 oz (28 g) fresh basil leaves
- 1 large egg, slightly beaten (optional) See Notes
- 8 oz (224 g) goat cheese
- 4 oz (112 g) grated Pecorino Romano cheese
- zest of ½ lemon
- salt and pepper, to taste
- Heat butter and olive oil in a sauté pan over med-high heat. Add shallots and sauté until soft, about 4 minutes.
- Reduce heat to low, add prosciutto and asparagus, and slowly sauté until asparagus is soft and much of the liquid has evaporated from the pan. Do not allow prosciutto to burn. Set aside to cool.
- Once cooled, add the asparagus mixture to a food processor bowl. Process until chopped. (Alternately, finely chop the ingredients.) Add the basil, egg, Parmigiano, and goat cheeses to the bowl and process until the mixture is well-blended.
- Refrigerate for several hours or overnight before using to fill ravioli.
- See Ravioli dei Bartolini for detailed instructions for making ravioli at home.
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Although it isn’t necessary, I find that adding an egg to the filling gives it a better consistency when cooked.
For serving, I’ve never used a red sauce to dress these ravioli, preferring a brown butter or cream sauce instead.
I am aware that asparagus season is long gone for those of us living in the Northern Hemisphere. Blame Columbus. He should have timed his arrival with fresh asparagus in mind. In any event, although it may be too late for us, this recipe is right on time for our friends in the far South. Buon appetito!
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It’s déjà vu all over again …
What if you don’t like goat cheese but still want to make ravioli with asparagus? Not to worry. I’ve got you covered. Check out my recipe for asparagus ravioli using ricotta instead of goat cheese. Just follow this LINK to see the recipe.
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