Lemony Asparagus Prosciutto Ravioli Recipes

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

LEMONY ASPARAGUS

Steps:

• Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

ASPARAGUS RAVIOLI IN PARMESAN SAUCE

Steps:

• Make broth and filling while dough stands:
• Cut off asparagus tips, then halve each tip lengthwise and reserve.
• 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.
• 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:
• 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.
• 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.
• 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.)
• 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 10 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.
• 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:
• 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.
• 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.
• 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.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Preheat oven to 400 or preheat barbecue to medium high.
• Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
• Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
• Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
• Makes 18 spears.

RICOTTA RAVIOLO WITH GARLICKY GREENS

Steps:

• Ravioli: Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.
• On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)
• Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.
• Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.
• Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).
• Garlicky Greens: Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.
• In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.
• Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.
• Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.
• Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.
• Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
• Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.

ASPARAGUS WITH PROSCIUTTO AND LEMON SABAYON

Steps:

• Prepare an ice-water bath. Cook the asparagus in a large pot of boiling salted water until bright green and just tender, 3 to 4 minutes. Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain. (Asparagus can be refrigerated for up to 4 hours.)
• Whisk cream until soft peaks form.
• Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.
• Arrange asparagus on serving plates, and drape prosciutto over the bottom portion of the spears. Spoon lemon sabayon over the tops of the spears. Garnish with lemon zest, and season with pepper. Serve immediately.