Asparagus Ravioli in Brown Butter Sauce | Sonoma-Cutrer Vineyards

Ingredients

• 1/2 lb tender young asparagus, woody ends discarded (tips reserved)
• Sea salt
• 1/4 c an 2 tbsp mascarpone cheese
• 1/3 c farmer or whole milk ricotta cheese
• 1/4 c grated Parmesan cheese
• 1 tsp anchovy paste or mashed anchovy fillets
• 1/8 tsp cayenne pepper
• 1/2 tsp minced garlic
• 40 wonton wrappers
• Salt and freshly ground pepper to taste
• 1/2 c unsalted butter (Brown Butter Sauce)
• 1/2 c slivered blanched almonds or pine nuts, chopped (Brown Butter Sauce)
• Freshly ground black pepper (Brown Butter Sauce)
• Freshly grated Parmesan cheese (Brown Butter Sauce)
• Freshly grated lemon zest (Brown Butter Sauce)
• Parsley Sprigs for garnish, preferably fried (Brown Butter Sauce)