Difficulty Level Easy
I'm glad I bought two bunches of asparagus last week at the farmer's market, because this week there was none to be had. I went a bit overboard during the week making asparagus pretty much every night for dinner. It was tender and delicious and I thoroughly enjoyed it. I'm hoping that by next week there will be plenty of the vegetable on offer. I was casting about for interesting recipes to make in order to keep complaints about the recurrence of asparagus on the menu to a minimum and I came up with this ravioli that was a big hit.
The recipe actually calls for homemade ravioli, but I don't have a pasta maker and it seemed like too much work for a mid-week dinner to roll it out by hand. I used won ton wrappers which makes it really easy and is a huge time saver. The recipe also suggests that you cook the ravioli in water and then pour the stock over it to serve, but I just cook my ravioli in the broth and save a step and an extra pot to wash. I never throw my Parmesan cheese rinds away, I just put them in a bag in the freezer and then drop one in the stock pot when I need it. It really adds a depth of flavour to your soup. Just remember to fish it out before you serve your soup. I used the mascarpone cheese, but it was extremely expensive and I think ricotta would be an acceptable substitute.
|1 pound||asparagus, trimmed|
|5 cups||rich chicken stock or vegetable stock|
|1||rind from a wedge of Parmigiano-Reggiano (3-inch)|
|1||Turkish or 1/2 California bay leaf|
|1/4 cup||grated Parmigiano-Reggiano|
|1/4 cup||fine dry bread crumbs|
|1 teaspoon||grated lemon zest|
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