Lemon Ricotta Ravioli with Asparagus

This is my attempt to bring Spring into the kitchen when outside it is still winter. It snowed this morning in Chicago, and it just makes today lame. I know I live in the Midwest and hate complaining about something like weather, but can we bring the temps above 50? What is not lame though, are these raviolis. I have been wanting to make ravioli for awhile, but I have no interest in making the dough from scratch. Using won ton wrappers is genius and makes it so easy. I had a pasta dish with these flavors in it on a recent trip. Incorporating them all into this was delicious and the dish comes together quite fast. Making the raviolis takes a little time, but once you get in a groove, it is done quickly. So my attempt at Spring is a little early, but at least you can try this and get a head start.

Lemon Ricotta Ravioli with Asparagus
Forks & Amusement 2011
serves 4

1 bunch of asparagus, ends trimmed
15 oz. part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
zest of 1 lemon, plus some for garnish
salt and pepper
1 egg, whisked in a small bowl with a splash of water in it
15 oz package of won ton wrappers (in the refrigerated produce section)
1 tablespoon olive oil
4 slices prosciutto, chopped
3 shallots, chopped (you could also use half an onion)
1/2 cup lemon juice
8 oz light sour cream

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until just tender, remove and place in a bowl filled with ice and water to stop the cooking process. Remove asparagus and set aside.

In a small bowl, combine the ricotta, Parmesan, lemon zest, salt and pepper. Taste and adjust seasoning.

To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with the egg wash. Place a heaping teaspoon of the ricotta mixture in the middle. Carefully fold over one corner diagonally to make a triangle. Press down gently removing any air bubbles and allowing for a border of the pasta, you do not want the filling too close to the edge. Press the edges together to make a tight seal and place on plate or board. Repeat with all the wrappers.

Bring a pot of water to a boil. Once it is boiling, place a large skillet on the stove over medium heat. Add the olive oil and once hot, add the prosciutto. Cook, separating with a wooden spoon, until just starting to crisp up. Remove from the pan and set aside.

Add the shallot to the pan and cook until just starting to soften. Place the raviolis in the boiling pot of water.

Meanwhile, add the lemon juice to the skillet with the shallot and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper to taste.

The ravioli is done when it floats. Add them to the skillet with the sauce and toss lightly.

Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto.

Enjoy!
xoxo
Erin