Asparagus Ravioli With Brown Butter Sauce Recipes

RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE

Steps:

• 1. bring a large pot of water to a boil.
• 2. while waiting for the water to boil, measure + cut your ingredients to have everything ready! in a large skillet, melt the butter over medium heat until frothy.
• 3. add chopped asparagus to the pan, stir slightly to coat asparagus with butter + cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp + not get soggy!}
• 4. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions. drain the ravioli when done + add to a bowl.
• 5. when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. add asparagus to the bowl of ravioli.
• 6. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
• 7. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
• 8. NUTRITION INFORMATION. Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11
• 9. *** You can add sliced mushrooms to this recipe too.

ASPARAGUS WITH BROWN BUTTER

Steps:

• Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
• In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
• Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

ASPARAGUS RAVIOLI WITH BROWN BUTTER SAUCE

Steps:

• -------------------------------------------------------------------------------- Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips. Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper. Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don't plan to cook the ravioli immediately, cover them with a damp cloth. Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl. Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve

AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE

Steps:

• Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
• In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
• Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
• MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.