Print

Flavorful Brown Butter Asparagus Ravioli with Toasted Pine Nuts

brown butter asparagus ravioli - featured image
Print Recipe

A quick and easy ravioli recipe featuring a fresh asparagus filling, nutty brown butter sauce, and crunchy toasted pine nuts. Perfect for a comforting yet special meal.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup finely grated Parmesan cheese
  • 1 large egg yolk, room temperature
  • Salt and freshly cracked black pepper, to taste
  • About 12 fresh pasta sheets or wonton wrappers
  • 6 tablespoons unsalted butter
  • ¼ cup pine nuts, lightly toasted
  • 6–8 fresh sage leaves (optional)
  • Zest of 1 lemon
  • 1 clove garlic, minced (optional)

Instructions

  1. Bring a medium pot of salted water to a boil. Add asparagus pieces and blanch for 2-3 minutes until just tender but still vibrant green. Drain and transfer immediately to ice water to stop cooking. Drain again and chop finely.
  2. In a medium bowl, combine chopped asparagus, ricotta, Parmesan, lemon zest, egg yolk, and minced garlic if using. Season with salt and black pepper. Mix gently until well incorporated. Chill for 10 minutes if filling feels too loose.
  3. Roll out fresh pasta dough into thin sheets about 1/16 inch thick. Skip this step if using wonton wrappers. Lay sheets on a lightly floured surface.
  4. Place teaspoons of filling spaced about 2 inches apart on one pasta sheet. Brush around each mound with water or egg wash to seal. Place a second pasta sheet on top and press gently around filling to seal. Cut between mounds with a sharp knife or pastry cutter. Press edges firmly to avoid leaks.
  5. Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface and are tender but hold shape. Remove with a slotted spoon and drain.
  6. In a large skillet over medium heat, melt butter. Cook, swirling occasionally, until butter turns golden brown and smells nutty (about 4-5 minutes). Add sage leaves if using and fry until crisp. Remove sage and set aside.
  7. Add cooked ravioli to the brown butter sauce and toss gently to coat. Sprinkle toasted pine nuts over the top and garnish with fried sage leaves. Serve immediately with extra Parmesan.

Notes

Watch the butter closely when browning to avoid burning; remove from heat as soon as it smells nutty and turns golden. Use cold water to seal ravioli edges for less mess. Blanch asparagus briefly and shock in ice water to keep color and texture. Toast pine nuts carefully as they burn quickly. Cook ravioli in plenty of salted water without overcrowding.

Nutrition

Keywords: brown butter, asparagus ravioli, toasted pine nuts, easy pasta recipe, homemade ravioli, Italian dinner, quick dinner, vegetarian pasta

Find it online: https://cooksybite.com/flavorful-brown-butter-asparagus-ravioli-recipe-with-toasted-pine-nuts-made-easy/