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Easy spring homemade ravioli recipe at lynnecurry.com.

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.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings 4 people
Author Lynne Curry

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.