Asparagus Ravioli in Brown Butter Sauce | Sonoma-Cutrer Vineyards
A decadent pasta dish to share with your sweetheart. Serve with Sonoma-Cutrer Sonoma Coast Chardonnay.
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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
- freshly ground pepper
- 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)
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