One of my favorite things about this recipe besides that its super easy, tastes delicious and freezes beautifully is that its so easily photographed and is stunning. I took it one step further by having my good friend, photographer Yaffa Koff capture and edit the shots with a legit camera instead of my usual snap with my IPhone, edit with Instagram and hope for the best. And as you can see by the very large gallery I have submitted here I AM OBSESSED with how these came out.
Btw, not pictured in these shots, were the 6 children running around in the background throwing pasta all over the walls.
So let’s talk Shavuot. Some people say it’s the wife’s favorite holiday because she finally has the opportunity to show off all of the amazing dairy recipes that she has been Pinterest-ing the entire year (which BTW if you do know Pinterest, you must be a genius because for the life of me I can’t figure out how it works without getting incredibly overwhelmed). Some say it’s the man’s favorite because he finally has an excuse to sleep undisturbed past noon. Whether or not this is the case in your home, it’s a beautiful holiday to celebrate no matter how many dairy meals you are able to have.
So, in a case like this one, wouldn’t it be fitting to have this absolutely stunning dish at your table? The morning of Shavuot, all you have to do is drop it in a pot of boiling water, brown some butter and make the entire house smell so good those men will jump out of bed and set it on the table. Bonus points if you have a full face of makeup and a giant smile on your face 1950’s style.
The sauce is nutty and slightly sweet with a hint of asparagus- but not too much! Slicing one of these bad boys open reveals a creamy fragrant inside with a perfect mouth feel and all the comfort of good pasta THAT YOU MADE BY YOURSELF! And you still look amazing. You can practically open a restaurant now. You wont, but knowing that you can do anything adds to the satisfaction…
It’s recipes like this that even a husband who has a severe lactose aversion will be singing “MORE CHEESE PLEASE”.
Thank you to Seasons for sponsoring this post
- 1 bunch asparagus, bottom 1 inch removed
- 1/2 c chopped herbs (I used 1/3 c chopped chives, 2-3 tbsp. parsley)
- 2 cloves garlic, grated
- 1/2 c plus 1 tsp grated Parmesan plus more for sprinkling
- 1 c whole milk ricotta
- Zest of 1 lemon
- 1 package Frozen dumpling/ wonton wrappers, defrosted
- Salt to taste
- Freshly ground black pepper
- 1 stick plus 2 tbsp. butter
- 1/4 c white wine
- 1 garlic clove, smashed
- Slice off the top 2 inches of the asparagus with the tips, set aside. Slice the remaining stalks into thin slices. Heat 2 tbsp. of butter in a pan. Add the asparagus into the pan along with the garlic cloves. Sauté over medium heat until the asparagus turns bright green, about 3-5 minutes. Set aside to cool.
- In a bowl mix the 1/2 c Parmesan, ricotta, herbs and lemon zest. Add the cooked asparagus mixture and mix. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil.
- Lay one dumpling wrapper on a clean surface and add about 1 tbsp. of ricotta mixture to the center of the wrapper. Dip a finger into water and run the wet finger around the edge of the wrapper. This will allow it to stick together. Add a second wrapper on top and press to seal the edges all the way around. Repeat with remaining wrappers.
- Drop 3 Ravioli into the pot of boiling water and stir so that they do not stick together or to the bottom. Allow them to cook for 3-5 minutes or until the ravioli float to the top. Remove with a slotted spoon and place on a plate lined with a paper towel to drain. Repeat with remaining ravioli.
- In a skillet, (can be the same as before wiped clean) heat the butter over medium heat until it starts to brown and smell nutty but not burnt, about 3-5 minutes. Add the wine and garlic and stir. Allow it to cook down for another minute. Slice the asparagus tips in half and then add in the asparagus tips, 1 tsp Parmesan, and salt and pepper to taste. Heat until the asparagus turn bright green, about 2-3 minutes. Add the ravioli, working in batches and coat in the butter sauce before removing to a serving dish.
- Serve with Parmesan to garnish and salt and pepper to taste.