Asparagus & Goat Cheese Spinach Ravioli
Emerald spinach pasta wrapped around a filling of caramelized mushrooms and shallots, sautéed asparagus, goat cheese and ricotta, brightened with rosemary, thyme, and lemon zest — finished in brown butter.
Ingredients
- 2 cups all-purpose flour
- 140 grams fresh spinach
- 2 large eggs
- 1 large egg yolk
- 1 tbsp olive oil
- 1/2 tsp fine sea salt
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms finely chopped
- 2 medium shallots finely diced
- 15 oz asparagus
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp fresh rosemary finely minced
- 1 tsp fresh thyme leaves
- 4 oz goat cheese
- 4 oz whole-milk ricotta
- 1 lemon zested (reserve for juice)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter for the sauce
Instructions
- Bring a small pot of salted water to a boil. Blanch 140 grams fresh spinach for 30 seconds, then plunge into ice water. Squeeze the spinach as dry as you possibly can, wring it in a towel until almost no liquid comes out. Blend it with 2 large eggs and 1 large egg yolk until completely smooth and bright green.140 grams fresh spinach, 2 large eggs, 1 large egg yolk
- Mound 2 cups all-purpose flour on a board and make a wide well. Pour in the spinach-egg puree, 1 tbsp olive oil, and 1/2 tsp fine sea salt. Use a fork to gradually pull flour into the center, then knead by hand for 8–10 minutes until smooth, springy, and no longer tacky. Add a dusting of flour only if it sticks.2 cups all-purpose flour, 1 tbsp olive oil, 1/2 tsp fine sea salt
- Wrap the dough tightly in plastic and let it rest at room temperature. This relaxes the gluten so it rolls thin without snapping back.
- Melt 2 tbsp unsalted butter in a wide skillet over medium-high. Add 8 oz cremini mushrooms in a single layer and leave undisturbed until they release their water and it cooks off, then stir and brown deeply, 8–8 minutes. Add 2 medium shallots and 2 garlic cloves, minced, lower the heat, and cook until everything is golden and jammy, 6–8 minutes more. Stir in 1 tsp fresh rosemary and 1 tsp fresh thyme leaves, then scrape into a bowl to cool.2 tbsp unsalted butter, 8 oz cremini mushrooms, 2 medium shallots, 1 tsp fresh rosemary, 1 tsp fresh thyme leaves, 2 garlic cloves
- Snap off the woody ends of 15 oz asparagusfinely dice the stalks. Wipe out the skillet, heat 2 tbsp olive oil oil over medium-high, and sauté the diced stalks until just tender and lightly blistered, 3–4 minutes. Cool.15 oz asparagus, 2 tbsp olive oil
- In a bowl, fold together the cooled mushroom mixture, sautéed asparagus, 4 oz whole-milk ricotta, 4 oz goat cheese, the zest from 1 lemon, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust. Chill 15 minutes.4 oz goat cheese, 4 oz whole-milk ricotta, 1 lemon, 1/2 tsp black pepper, 1/2 tsp salt
- Cut the dough into quarters, keeping the rest wrapped. Flatten one piece and run it through a pasta roller, stepping down one setting at a time to the second-thinnest. Lay each sheet on a lightly floured surface and cover with a towel.
- Drop teaspoons of filling along one sheet, about 1.5 inches apart. Lightly brush water around each mound, lay a second sheet on top, and press out all the air around each pocket. Cut with a cutter or knife and press the edges firmly.
- Bring a large pot of well-salted water to a gentle boil. Cook the ravioli in batches until they float plus about 3 minutes. Lift out with a slotted spoon.
- In a skillet, melt 4 tbsp unsalted butter over medium until the milk solids turn golden-brown Add a squeeze of lemon juice. Add the drained ravioli and toss gently to coat.4 tbsp unsalted butter
- Plate the ravioli, spoon over the butter sauce and finish with cracked pepper.