White asparagus are in season and I realized I have not posted a recipe for white asparagus ravioli yet.
To give these ravioli an interesting texture, I included the asparagus in the filling in pieces rather than as a puree. To add more flavor, you may include a small amount of prosciutto. The sauce is a simple but delicious mixture of fresh cherry tomatoes and butter.
If you have time, you may prepare a stock from the peels of the asparagus and add it to the sauce. You may, also, reserve the top of the asparagus to garnish the dishes. I am very happy with how these ravioli turned out and I will definitely make them again. Here is what I did…
Ingredients for the White Asparagus Ravioli
For about 36 ravioli, 4 to 6 servings
- 500 grams of white asparagus
- A pinch of sugar
- 400 grams of ricotta
- 50 grams freshly grated parmigiano reggiano + more for garnish
- 1 egg
- 1 fresh flat-leaf parsley (if you really want to use)
- 150 gr. of butter,
- 300 gr. of cherry tomatoes
- salt and freshly ground white pepper
- Fresh pasta dough made from 3 eggs and about 300 grams Italian 00 flour.
Peel the asparagus and trim about 1/2 cm from the bottom. Do not peel the tips. Reserve the peels and trimmings to make the sauce.
When the asparagus are peeled, cut off the tips (about a third of the length).
Cut the asparagus stalks into brunoise by cutting them in quarters lengthwise and then into small pieces, but bigger pieces can also do!!!!
Heat 2 tablespoons of butter in a frying pan and add the asparagus brunoise. Season with salt and a pinch of sugar.
Stir over medium heat, adding a bit of water until the asparagus are soft, for about 6 minutes. I do not like the white asparagus to take color, this is why I add water.
Stir for another minute, then turn off the heat. Allow cooling.
To the bowl add the sautéed asparagus, 50 grams of freshly grated parmigiano reggiano, and 400 grams of ricotta.
Roll out the dough and make ravioli according to the recipe we already published.
When the ravioli are finished, bring a large pot of water to a boil…
Do not forget to add salt to the water!!!!!
If you decide to prepare an asparagus stock: place the trimming and peel of the asparagus together with 2 liters of water. Bring to boil with a pinch of salt. Keep simmering for 15 minutes. Strain and reserve.
Pour the asparagus stock in a frying pan, bring to a boil, and reduce by about half.
When it has been reduced by half, turn down the heat, add a tablespoon of cold butter cut into pieces, and whisk to incorporate the butter.
If you do not use the asparagus stock: put 2 spoons of butter in a saucepan, add a glass of water and a pinch of salt. Simmer and turn off the heat. When the water boils, add the ravioli.
Cook the ravioli for a couple of minutes, then transfer them to the pan with the asparagus stock and butter sauce using a strainer.
Toss the ravioli in the sauce with the 300 grams of cherry tomatoes cut in half and the remaining butter. If you really like it, add a tablespoon of minced parsley.
Serve the ravioli on preheated plates and sprinkle with freshly grated parmigiano reggiano.
Wine pairing for the White Asparagus Ravioli
A sommelier suggested that this is outstanding with an elegant mineral sauvignon blanc, especially Sancerre or Pouilly-Fumé.
A crisp, fresh Italian white such as Pinot Grigio from the Alto Adige is the ideal option in my view or other dry Pinot Grigio.