Makes 20 or so serving 4 – 6
You could also use fresh pasta for this in place of the won tons. It will take a little longer to cook of course.
1/2-pound tender young asparagus, woody ends discarded, tips reserved
Sea salt
2 tablespoons crème fraiche
1/3 cup farmer or whole milk ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon anchovy paste
Salt and freshly ground pepper to taste
Big pinch cayenne pepper
1/2 teaspoon minced garlic
36 wonton wrappers
For the sauce
1/2 cup unsalted butter
1/2 cup slivered blanched almonds or pine nuts, chopped
Freshly ground black pepper
Freshly grated Parmesan cheese
Freshly grated lemon zest
Parsley sprigs for garnish, preferably fried
For the ravioli: Bring 4 cups salted water to a boil in a saucepan. Add asparagus tips and cook till tender but still bright green, 2 minutes. Drain and immediately, shock in ice water drain again and set aside. Chop stalks into 1/2-inch lengths and cook as above. Dry stalks on a paper towels and add to a food processor.
Add crème fraiche and cheeses and remaining ingredients except wontons and pulse 4 or 5 times until just combined. Taste and adjust seasoning. Place a rounded teaspoon of filling on half of the wrappers. Using a pastry brush, paint water around edge of each square. Top each with one of the reserved wrappers and press edges firmly to seal. If you don’t cook ravioli right away, cover with a damp cloth.
Bring salted water to a rolling boil in a large pot. Add ravioli and bring to a boil. As soon as ravioli rise to the top, about 1 minute, remove with a slotted spoon to warmed plates.
While waiting for water to boil make the sauce. Melt butter in a skillet over moderate heat and add nuts, shaking pan. Cook until butter turns a light brown color. Add reserved asparagus tips and drizzle over ravioli. Top with a grinding or two of pepper, some freshly grated parmesan and a little lemon zest. Garnish with parsley sprigs.
JA Rev 6/20
PD
