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RAVIOLIS - Ravioli with Asparagus and Morels
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Mario Batali's Ravioli with Asparagus and Morels 12345rate this recipereviews (0)print skill level easy time 1-30min servings 4 cost $ Contributed by : Mario Batali Mario Batali, a Seattle native, helped one rainy city fan's dreams come true when they cooked this veggie filled ravioli dish that's refreshing (rain or shine). share Twitter 2 Pinterest 77 things you'll need. ingredients Basic Pasta Dough1 Lb Goat Cheese1/4 Teaspoon Nutmeg1/4 Cup Parmigiano Reggiano3 Tablespoon Butter12 Morels1/2 Lb Asparagus (thinly sliced)SaltFreshly Ground Pepper3 spring onions (sliced) kitchenware previous nextMixing Bowl step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients | |
1 Lb | Goat Cheese |
1/4 Teaspoon | Nutmeg |
1/4 Cup | Parmigiano Reggiano |
instructions In a bowl, combine the goat cheese, nutmeg, and parmigiano reggiano and mix. ingredients Basic past dough instructions On a lightly floured surface, roll the pasta dough (you can get Mario's recipe here) out to a 1/8th inch thick. Cut into squares, and spoon a small amount of the cheese mixture (made above) onto half of the squares. Press another square on top of each of the mounds to make ravioli. ingredients | |
Salt | |
instructions Bring a large salted pot of water to a boil. ingredients | |
3 Tablespoon | Butter |
12 Morels | |
1/2 Lb | Asparagus,, (thinly sliced) |
3 | spring onions,, (sliced) |
instructions In a sauté pan over medium-high heat, add the butter, and once it has foamed and subsided, add the morels and sauté for about two minutes, then add the asparagus and spring onions. Continue to cook for another 3 to 4 minutes. ingredients | |
Freshly Ground Pepper |
instructions
Meanwhile, drop the ravioli into the boiling water, and cook until just al dente, about 3 minutes. Transfer the ravioli directly into the morels, butter, and asparagus, and toss together. Serve immediately with a fresh grating of parmigiano reggiano. print
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