Source: Toronto Newspaper
3/4 pound asparagus
1/4 cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 tablespoons finely chopped fresh basil or 1 tbsp dried basil
1/4 cup water
1 tablespoon all purpose flour
10 egg roll wrappers or won ton wrappers
I used 48 wonton wrappers for 24 ravioli.
1/3 cup freshly grated Parmesan cheese
NOTE: Add 1/2 cup ricotta and 1/2 cup fresh grated Parmesan to
Cut asparagus stalks into 2 inch lengths; reserve tips for
garnish. In large skillet, heat 1 Tbsp of the butter over medium
high heat; add asparagus stalks, garlic and green onion. Sprinkle
with salt and pepper to taste; toss to coat. Stir in half of the
basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes
or until asparagus is tender. Puree in food processor or blender.
Let cool; cover and refrigerate for at least one hour or up to 24
Stir together flour and remaining 2 tbsp water to make paste. If
using Egg roll Wrappers cut into 4 squares each or use either
round or square won ton wrappers. Mound teaspoon of asparagus
puree on wrapper and Brush flour paste around mounds edges.
Position second wrapper on top so that edges are even; press down
around mounds to force out air and seal well all around mounds.
Using sharp cookie cutter or knife, cut around each ravioli to
make a nice edge. Transfer to towel. Repeat with remaining
wrappers and filling, covering ravioli with towel as you work.
(Ravioli can be prepared up to 1 hour before cooking.)
In large kettle of gently boiling water, cook ravioli in batches,
for about 2 minutes or until they rise to top and are tender.
Drain on clean towel and transfer to heated plates. Keep warm in
low oven. In last batch of ravioli cook reserved asparagus tips.
Note: I cook the asparagus first in the boiling water before
cooking the ravioli.
Meanwhile, melt remaining butter, stir in remaining basil.
Drizzle butter mixture over ravioli. Sprinkle with Parmesan.
Garnish each plate with asparagus tips and serve immediately.
Note: Cook butter a little longer if you prefer a Brown Butter sauce.
Note: I like to add the ravioli to the melted butter and basil
to keep warm while I cook the next batch.