This one was inspired by spring, in our 2013 March Dinner Show.


  • 1 recipe of ravioli dough made up ahead or after filling if you must drain ricotta

  • For filling:
  • 15 ounces ricotta cheese
  • 1/2 cup parmesan cheese, fnely grated
  • 2 lemons, zested
  • 1 tablespoon Italian parsley, finely chopped and blotted well on paper towel
  • 1/4 cup panko or other dry bread crumbs, only if needed if filling seems too wet

    For topping sauce:

  • 1-2 ounce butter
  • 1 medium shallot, finely chopped
  • 2-4 cloves garlic, finely chopped
  • 1/2 pound asparagus, bias cut, 2 inch
  • 1 pint cherry tomatoes, roasted (see recipe)
  • 1/2 cup walnuts, coarse chopped


For filling, combine first four ingredients; place in collander lined with paper towels over a bowl and drain in the refrigerator for as long as you can or overnight. If not too wet, proceed to fill raviolis. Make 3-4 ravioli per person for one course, or 5-8 when whole meal. Once made, boil in salty water, (3 tablespoons per 1 gallon water), about 3-5 minutes.

To make topping sauce, saute shallot, garlic in small amount of butter. Add asparagus, roasted tomatoes*, and walnuts. Adjust flavor if needed with a pinch of salt. Serve over top ravioli with a little tarragon brown butter crumble.

*To roast tomatoes: wash and dry. Place into bowl and lightly coat with EVOO and oriander salt. Roast in a 400˚F oven on bare cookie sheet until the tomatoes skins blister and brown slightly, about 20-25 minutes.


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