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Active Time
1 1/4 hr
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Total Time
2 1/2 hr
This is a soup that really benefits from homemade stock.
Ingredients
Makes 6 (first course) servings
Make broth and filling while dough stands:
Step 1
Cut off asparagus tips, then halve each tip lengthwise and reserve.
Step 2
Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
Step 3
Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
Make Ravioli:
Step 4
Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
Step 5
Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
Step 6
Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
Step 7
Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
Step 8
Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
Cook ravioli and Asparagus tips:
Step 9
Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
Step 10
Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
Step 11
Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.
Filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered.
How would you rate Asparagus Ravioli in Parmesan Sauce?
Leave a Review
Reviews (15)
Back to TopThis was the most delicious ravioli/soup I have ever had. Homemade broth is key, though!
Anonymous
Michigan
5/31/2019
Loved the ravioli. The broth is a bit bland. Next time I might try different sauce. My one and three year olds gobbled these up!
LillyJean
Michigan
4/30/2012
I wound up making 18 ravioli and also had leftover asparagus filling, but just decided to throw it in the broth. Doing this changed the consistency and appearance a little, but tasted great and meant I didn't have to let anything go to waste. In the future, I'd make a bit less filling and maybe 24 ravioli.
alexeipg
baltimore, md
3/28/2011
我有一磅芦笋使用,发现这个s recipe. I was skeptical about the filling, but after reading a few reviews, decided to give it a try. And boy am I glad I did! The ravioli is absolutely delicious and works perfectly with the savory broth. I made two substitutions: I used pecorino romano instead of parmesan for the filling. And I didn't have homemade broth, so I sauteed leeks, garlic and carrots and simmered them with Trader Joe's organic chicken broth. Highly recommend this recipe.
hamurphy
11/20/2010
I've made this soup twice and it was well received both times. I used wonton wrappers instead of fresh pasta and the result was great! I thought the filling needed a little something extra so I added 1/4 cup toasted pine nuts and 2 large basil leaves. As per another review, fried extra "raviolis" until golden and served as appetizers.
Anonymous
Manila
1/6/2009
This was an excellent recipe. The broth was a nice salty contrast to the sweet asparagus. The flavours were not overpowering, nor was the broth too salty from the parmesan. I added a bit of dried porcini to my ravioli mixture the second time and that gave it a nice earthy flavour - a nice alternative. I'll definitely be making this again. Nice and light.
Anonymous
Toronto, ON
11/24/2008
I made this last night and it was great! I used won ton wrapers and added a couple drops of hot sauce to the filling. Will make again with vegetable broth for my vegetarian friends!!!
williams722
SC
5/17/2008
Worth the effort - the broth complements the ravioli perfectly. Definitely will be making again.
Anonymous
New York City
5/16/2008
except that i used won ton wrappers, i did make this as written and we loved it! i wasn't sure we would because it didn't smell particularly appealing as i was mixing the filling, but it was wonderful! i was a little short on stock and had a fair amount of filling left over, so i continued with the wrappers and baked them in the oven for roughly 8 or 10 minutes. those little appetizers were winners too and i'll look forward to having both the soup and the appetizer again soon!
sandilois
5/3/2008
Walnut Creek, why not just ignore the Monterey note?
souleyes
5/2/2008
This was great! I love the pasta dough for the ravioli but could see how wonton or shumai wrappers would save time and work well. The broth was really flavorful. (I used homemade chx stk, and extra parmesan rinds). I will say, however that I had a lot of asparagus filling left over, so I will down size next time. Overall, it was wonderful, fresh, delicate and flavorful all at the same time.
KAmerick
4/22/2008
I made this with wonton wrappers instead of homemade pasta, and it still turned out great (and saved loads of time). The parmesan flavor was subtle but a delicious component of the broth. The ravioli filling was what really made this great. Excellent and easy spring dish for when asparagus is abundant in the market.
ahallet
New York, NY
4/20/2008
to a cook from monterey: you substituted fresh garlic chicken ravioli but "followed the rest of the recipe to the letter"? that's like following a recipe for grilled chicken and saying, "i substituted beef! it was great!" i'm all for substitutions, i do it too, and i appreciate people's notes about what works/what doesn't. but when you change a recipe this substantially... i.e. the recipe is for homemade ravioli in a simple broth, and you sub in store-bought... i'm not sure what's really left. at the very least, did you know you can leave comments for a recipe without rating it or voting for whether you'd make it again? you should try that next time.
Anonymous
walnut creek, ca
4/18/2008
Gourmet? I think not! Never had we experienced such bland cuisine. We followed this recipe to the letter, and two wasted hours later, were fruitlessly disappointed. The "broth" was beyond bland. The ravioli tasteless. What a sad end to an evening! At least we have dessert to look forward to.
Anonymous
Sonoma
4/6/2008
The addition of this recipe was very spur of the moment. I already had planned the menu for a dinner party I was hosting. But I had some extra time so I decided to add this to the menu. I cheated a bit and purchased fresh garlic chicken ravioli. But I followed the rest of the recipe to the letter. This was a major hit at the dinner party and everyone asked for the recipe. I will be making it again. P.S. This recipe is called "Asparagus Ravioli in Parmesan Broth". There is a typo on epicurious.com
Anonymous
Monterey, CA
4/1/2008
