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PrintGoat cheese ravioli with asparagus
May produce in Ohio consists of cool weather crops: crunchy salad greens, peppery multicolored radishes and tart rosy rhubarb. But the highlight of May is the abundance of crisp asparagus spears.
Fresh asparagus is high in calcium, potassium, vitamin C, vitamin K, folate and iron. To purchase the freshest asparagus, look for firm spears, tight tips and freshly cut ends. If the ends of the spears look shriveled or dry, they probably were harvested a while ago. You don’t want these. You can keep asparagus fresh for a longer period by standing the spears up in a cup of water (like cut flowers).
Asparagus can be prepared a variety of ways: steamed, sautéed, boiled, puréed for soups, roasted, grilled or even microwaved. Prior to cooking, rinse the spears and snap off the tougher ends. (Tip: Grab the tip and the cut end and then bend. The spear naturally will snap at the end of the tough section.)
Chef Bill Glover of Sage American Bistro, 2653 N. High St., just north of Ohio State, has supplied his recipe for goat cheese ravioli with asparagus. Goat cheese raviolis are available at many specialty pasta shops. But if you are feeling more ambitious, you can create the pasta pillows yourself: Buy some pasta sheets and then follow the instructions below for Glover’s filling and at allrecipes.com/HowTo/Making-Ravioli/Detail.aspx for making the ravioli.
—Christie Robb
Goat cheese ravioli with asparagus (serves four)
Goat cheese ravioli filling (for about 20 pieces):
1 cup chevre goat cheese
1/3 cup grated Parmigiano-Reggiano
1/2 cup ricotta
1 large egg
1 tablespoon parsley, chopped
Salt and pepper to taste
Mix thoroughly and use as needed to fill ravioli.
Topping
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 pound fresh asparagus, cut into 2-inch pieces
2 red peppers (roasted, skin removed and diced)
1/2 cup dry white wine
4 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 teaspoons fresh sage, chopped
1 tablespoon fresh chives, chopped
1 tablespoon butter
1/4 cup hazelnuts, chopped
Salt and freshly ground black pepper to taste
1. Bring a large pan of salted water to simmer. Add the pasta (about 20 pieces) and cook for about eight minutes or until just before al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the roasted red peppers and asparagus and sauté for about three minutes, stirring frequently.
4. Add the garlic and continue to sauté for another minute, until just lightly browned.
5. Add the hazelnuts to the pan and cook for two minutes, stirring frequently.
6. Add the wine to the pan, and bring to a boil. Cook until the wine stops tingling your nose (just about two minutes).
7. Add the salt and pepper, and all of the fresh herbs.
8. Drain the cooked ravioli and place them in the pan with the vegetable and wine mixture.
9. Remove the pan from the heat and add the butter and swirl your pan until the butter has melted.
10. Place five ravioli in each bowl and spoon the asparagus mixture and broth over the ravioli. For the best results, serve immediately.
