Asparagus Mascarpone Ravioli with Lemon Caper Butter


Photography by Matt Hocking

Photography by Matt Hocking

Asparagus Mascarpone Ravioli with Lemon Caper Butter

Serves 4

Make these three times in one week. By the third batch making the dough, rolling it out and shaping the ravioli will seem quick and easy. Now it’s time to have fun filling them with everything from lobster to farm market-fresh mushrooms!

For dough:

  • 1 1/2 cup flour (type oo)
  • 1/2 tsp salt
  • 2 eggs
  • 1 tbs olive oil

For filling:

  • 1 lb asparagus, ends snapped off
  • 2 tbs chopped garlic or common* chives
  • 1/2 tsp lemon zest
  • 1/2 cup Mascarpone cheese
  • 1/2 cup shredded Parmesan
  • 1 egg

For lemon caper butter:

  • 1 tsp lemon zest
  • 1 tbs lemon juice
  • 1 tbs capers
  • 1/4 cup butter

*Before I become a meme, “common” means just that, and is not a comment on whether they are any more or less special than garlic chives. I like the garlicky and slightly sweet notes in garlic chives which is why I use them here.

Directions:

  • Photography by Matt Hocking

    Photography by Matt Hocking

    Make dough: Combine flour and salt. Form into a mound on your cutting board and make a well in the center. Crack eggs into well and add oil. Whisk together eggs and oil with a fork, relying not to disturb flour.

  • Continue whisking eggs with fork, slowly beginning to incorporate flour from the edges. When it forms a paste, or slurry, stir in the rest of the flour and form into a ball. If the dough doesn’t come together, sprinkle with 1 tbs water and knead to combine. Dough should be slightly tacky but not wet.
  • Sprinkle counter lightly with flour and knead dough for 6-8 minutes until the surface is smooth and springs back when pressed with a finger. Cover with plastic wrap and refrigerate for 45 minutes to an hour.
  • Make filling: Lay asparagus in a 12” skillet just covered with water. Place over high heat and cook just until water comes to a simmer. Remove asparagus and slice thinly.
  • Stir together asparagus, chives, lemon zest and cheeses. Season generously with pepper and a pinch of salt.

    Photography by Matt Hocking

    Photography by Matt Hocking

  • Make lemon caper butter: Melt butter in a small saucepan with capers, zest and juice. Season with a pinch of salt if needed. Keep warm over a low burner.
  • Make ravioli: Lightly whisk remaining egg in a small bowl for an egg wash. bring a large pot of water to a boil and season with 2 tbs salt.
  • Roll out 1/3 of the dough with a pasta roller. You want it thick enough that the ravioli won’t break while boiling but not so thick that they taste gummy and doughy.
  • Place 1 tsp dollops of filling about 3” apart down about half the length of the dough. Brush egg wash around filling and fold the remaining length of the dough back over the filling, pressing out as mush air as possible as you seal the dough around the filling.
  • Cut around filling in a square, leaving about 1/2” of dough around the edge. Repeat with remaining ingredients.
  • When ravioli are made add half to the boiling water and cook until they float. Remove with a spider or slotted spoon and cook remaining ravioli. Serve with lemon caper butter.

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