Tag Archives: Marscapone Cheese

Lobster Tortellini in Anise Broth

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Asparagus Ravioli in Parmesan Sauce

 

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Do not let the title of this recipe fool you. This dish is really a soup that brings out the best flavors of a homemade stock. You can serve it as a light lunch or it  can start off your dinner menu as a first course.

Serves  4 to 6

Ingredients:
Green Pasta Dough (Click Here for the Recipe)

For the Broth:
1 pound  white asparagus, trimmed
5 cups rich chicken stock
One 3-inch rind from a wedge of Parmigiano-Reggiano Cheese
1 large bay leaf

For the Filling:
1/4 cup grated Parmigiano-Reggiano Cheese
1/4 cup Mascarpone Cheese
1/4 cup fine dry bread crumbs
1/4 cup fresh parsley leaves, stems removed
1/4 cup toasted pine nuts
1 teaspoon grated lemon zest
A pinch of salt

Special Equipment:
A pasta machine

Directions:
Make broth and filling while dough stands, coming to room temperature.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 the broth and set aside.

To make the filling: Purée asparagus stems in a food processor with grated Parmesan, Mascarpone, bread crumbs, parsley, pine nuts, lemon zest, and 1/2 teaspoon each of salt and pepper. Place the filling in a bowl and cover with plastic wrap and place in the refrigerator until ready to use.

To make the 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.

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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.Mario Batali's Green Pasta Dough Recipe Text | Rouxbe Cooking School

Put the 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.

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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.)  Using a pastry wheel or a sharp knife, or a cookie cutter, cut the pasta between mounds, 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.

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To cook the 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.

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Lift the cooked ravioli with a slotted spoon, draining well over pot, then transfer to  serving bowls  filled with  the broth. Repeat with remaining ravioli Garnish with shaved Parmesan-Reggiano cheese, if desired and serve immediately.

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Cook’s Notes:
The filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered. Wonton wrappers can be used instead of fresh pasta, if time is of the essence.