Goat Cheese Ravioli with Asparagus and Brown Butter

Name: Goat Cheese Ravioli with Asparagus and Brown Butter
Ingredients: 1 lb. fresh goat cheese, at room temperature; 1/2 tsp. finely chopped garlic; 1 Tbs. dry white wine; 2 tsp. extra-virgin olive oil; Grated zest of 1 lemon; 1/2 cup finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint); 1 Tbs. fine fresh breadcrumbs; Salt and freshly ground black pepper to taste; 1 lb.Ravioli Pasta DoughÂÂ; 1 large egg yolk, lightly beaten; Semolina flour or fine cornmeal to dust the pan; 1/4 lb. (8 Tbs.) unsalted butter; Salt to taste; 1/2 lb. asparagus, parboiled for 1 to 2 min. until tender, and cut into 1-inch pieces; 2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish; Chervil, parsley, or basil sprigs for garnish

Goat Cheese Ravioli with Asparagus and Brown Butter was pinched from <a href="http://www.finecooking.com/recipes/goat-cheese-fresh-herb-ravioli-asparagus-brown-butter.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

•

1 lb. fresh goat cheese, at room temperature

•

1/2 tsp. finely chopped garlic

•

1 Tbs. dry white wine

•

2 tsp. extra-virgin olive oil

•

Grated zest of 1 lemon

•

1/2 cup finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint)

•

1 Tbs. fine fresh breadcrumbs

•

Salt and freshly ground black pepper to taste

•

1 lb.Ravioli Pasta DoughÂÂ

•

1 large egg yolk, lightly beaten

•

Semolina flour or fine cornmeal to dust the pan

•

1/4 lb. (8 Tbs.) unsalted butter

•

Salt to taste

•

1/2 lb. asparagus, parboiled for 1 to 2 min. until tender, and cut into 1-inch pieces

•

2 Tbs. freshly grated Parmesan cheese, preferably parmigiano reggiano, for garnish

•

Chervil, parsley, or basil sprigs for garnish

Go To Recipe

review