2000s Recipes + Menus
Asparagus Ravioli in Parmesan Broth
Serves6 (first course)
- Active time:1 1/4 hr
- Start to finish:2 1/2 hr
April 2008
This is a soup that really benefits from homemade stock.
- Pasta dough
- 1 lb asparagus, trimmed
- 5 cups rich chicken stock
- 1 (3-inch) rind from a wedge of Parmigiano-Reggiano
- 1 Turkish or 1/2 California bay leaf
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup mascarpone
- 1/4 cup fine dry bread crumbs
- 1 teaspoon grated lemon zest
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Equipment:
a pasta machine
Make broth and filling while dough stands:
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Cut off asparagus tips, then halve each tip lengthwise and reserve.
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Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
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Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
Make Ravioli:
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Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
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Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
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Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
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Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 1 1/4 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
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Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
Cook ravioli and Asparagus tips:
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Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
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Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
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Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.
Cooks’ note: Filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered.
- Keywords
- ian knauer,
- pasta,
- italian,
- soup,
- cheese
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