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<RecipeHeader>
<RecipeTitle>RAVIOLIS - Ravioli with Asparagus and Morels</RecipeTitle>
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<IngredientText>Mario Batali&apos;s Ravioli with Asparagus and Morels
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skill level
easy
time
1-30min
servings
4
cost
$
Contributed by : Mario Batali
Mario Batali, a Seattle native, helped one rainy city fan&apos;s dreams come true when they cooked this veggie filled ravioli dish that&apos;s refreshing (rain or shine). share
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things you&apos;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&apos;ve Made Cooking As Easy As 1-2-3!
ingredients</IngredientText>
<Ingredient id="333" quantity="1.0" unit="Lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="Lb">1 Lb</IngredientQuantity>
<IngredientItem>Goat Cheese</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="755" quantity="0.25" unit="Teaspoon" comment="" defaultState="true" weightGram="2.3333333" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="Teaspoon">1/4 Teaspoon</IngredientQuantity>
<IngredientItem>Nutmeg</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.25" unit="Cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="Cup">1/4 Cup</IngredientQuantity>
<IngredientItem>Parmigiano Reggiano</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>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&apos;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</IngredientText>
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<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>instructions
Bring a large salted pot of water to a boil.
ingredients</IngredientText>
<Ingredient id="1759" quantity="3.0" unit="Tablespoon" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="Tablespoon">3 Tablespoon</IngredientQuantity>
<IngredientItem>Butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>12 Morels</IngredientText>
<Ingredient id="995" quantity="0.5" unit="Lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="Lb">1/2 Lb</IngredientQuantity>
<IngredientItem>Asparagus,</IngredientItem>
<IngredientComment>(thinly sliced)</IngredientComment>
</Ingredient>
<Ingredient id="1578" quantity="3.0" unit="" comment="" defaultState="true" weightGram="12.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="">3</IngredientQuantity>
<IngredientItem>spring onions,</IngredientItem>
<IngredientComment>(sliced)</IngredientComment>
</Ingredient>
<IngredientText>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</IngredientText>
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<IngredientItem>Freshly Ground Pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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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