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Plate of asparagus ravioli served with asparagus.

Asparagus Ricotta Ravioli with Herb Butter Sauce

Herbs and Flour
This Asparagus Ricotta Ravioli with Herb Butter Sauce is easy to make using wonton wrappers. These ravioli's are stuffed with a flavourful asparagus ricotta filling and dressed with a herby butter sauce.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 557 kcal

Ingredients
  

Herb Butter Sauce

  • 1/4 cup butter
  • 2 tablespoons parsley finely chopped
  • 1/2 teaspoon dried basil
  • salt and pepper

Ravioli Filling

  • 1 bunch asparagus woody ends trimmed
  • 1 cup ricotta cheese strained
  • 1/3 cup Parmesan cheese
  • 1/4 cup pine nuts
  • 1 tablespoon parsley
  • salt and pepper

Other Ingredients

  • 1 package wonton wrappers (about 40 wrappers)
  • Parmesan cheese
  • 2 strips prosciutto cooked in a pan until crispy and crumbled (optional)
  • red pepper flakes (optional)

Instructions
 

  • Begin by making the Herb Butter Sauce. Heat a small silver saucepan over medium-high heat and add butter (you want a light coloured pan s that you can see the butter turn brown). Let butter cook until it becomes frothy and begins to brown. Add the basil and parsley. Let cook for about a minute. Taste and season with salt and pepper, as needed.Set aside.
  • Meanwhile, bring a large pot of water to a boil and add the asparagus. Cook for about 3 minutes or until they begin to turn tender.
  • Set half of the asparagus aside. Add half of the asparagus to a food processor with the other ingredients for the filling. Process until everything is smooth. Taste and season with salt and pepper as needed.
  • Fill a small bowl with a couple tablespoons of water. Remove a few wonton wrappers from the package and set them down on a clean, dry surface. Cover the remaining wrappers with a clean towel to prevent drying. Dip your finger in the water and run it along the edge of a wonton wrapper. Place a tablespoon of filling in the center of the wonton wrapper and top it with another wrapper. Press down on the edges to seal the ravioli, being careful to press out any air. Repeat with all of the ravioli.
  • Bring a large pot of salted water to a boil. Reduce heat to a simmer and add ravioli in batches of about 5 to cook until they float to the top (about 2 minutes).
  • Plate ravioli and top with sauce. Add some asparagus to each plate. Top with Parmesan cheese. Add red pepper flakes and crispy prosciutto if desired.

Nutrition

Calories: 557kcalCarbohydrates: 51gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 746mgPotassium: 443mgFiber: 4gSugar: 3gVitamin A: 1812IUVitamin C: 10mgCalcium: 300mgIron: 6mg
Keyword asparagus, brown butter, herbs, pasta, ravioli, ricotta, wonton wrappers
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