Goat cheese. Asparagus. Chives. Spring on a plate–and an idea for a festive Easter meal.
Homemade ravioli is a complete labor of love. But this ravioli is a cheat in two ways. It’s an easy homemade ravioli recipe that only looks like you worked hard.
#1 The Pasta: Roots
Have you heard of handkerchief pasta? Fazzoletti for those who love language–and learning new pasta shapes. Essentially, this is pasta that really isn’t shaped at all. It’s just in sheets that you boil and serve with a simple sauce, often pesto.
But, what if you used those sheets to make free-form ravioli?
#2 The Pasta: Source
And what if, you didn’t make the pasta from scratch?
Because you probably have a few leftover sheets of no-boil pasta from the last time you made a lasagne. I sure do!
So, here’s how to use them up for spring.
These flat noodles are a great size, thinness and texture for making free-form ravioli. Just boil, fill with fresh goat cheese and steamed asparagus and fold. Then, drizzle with the chive butter sauce.
There you have a spring raviolo that looks impressive on the plate.
But it came from a box–more or less.
How will you celebrate spring on a plate?
Goat Cheese & Asparagus Ravioli with Chive Butter
This recipe makes 8 large handkerchief pasta ravioli from no-boil lasagna for a first course or a light festive spring meal. The free-form assembly is the only element that takes your undivided attention and produces a homemade meal that looks like you're at a restaurant.
- 6 ounces fresh goat cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- pinch coarse sea salt
- 1/2 teaspoon black pepper
- 1 small bunch (10 ounces) asparagus, trimmed and cut into 1-inch pieces
- 8 sheets no-boil lasagna
- 1 stick (4 ounces) unsalted butter
- 1/4 cup finely chopped fresh chives
Blend the goat cheese, lemon zest, lemon juice, olive oil, salt and pepper with a fork in a mixing bowl. Divide into 4 equal portions and set aside at room temperature.
Bring a large pot of salted water to a boil. Have 4 warm dinner plates ready. When the water boils, blanch the asparagus until bright green and tender-crisp, about 1 minute. Drain well and set aside in a warm place.
Meanwhile, warm the butter in a small saucepan over very low heat just until it begins to melt. Add 2 tablespoons of the cooking water along with the chives and whisk until smooth. Season to taste with salt and pepper.
When the water comes back to a boil, drop the no-boil lasagna in one at a time. Cook, stirring to keep them separated until tender, about 8 minutes. (Test the corner of one to be sure it's done.) Drain the pasta and lay one flat on one of the plates.
Working quickly, place a scant tablespoon of the goat cheese filling on half of the pasta sheet. Arrange the asparagus on top and fold the other end of the pasta over it. Repeat with a second pasta sheet. Drizzle the ravioli with the chive-butter sauce and repeat with the remaining portions.