Saturday, April 1, 2023

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Goat Cheese and White Asparagus Ravioli – Stefan’s Connoisseur Weblog

There are already two related recipes on this weblog, ravioli with inexperienced asparagus and goat cheese and white asparagus ravioli with prosciutto, however the mixture of white asparagus and goat cheese is so good that I needed to share this with you anyway. Particularly if paired with a pleasant glass of Sancerre or Pouilly-Fumé. The peels and ends of the asparagus are used to make the sauce, so all the flavour of the asparagus is used on this recipe.

Handmade ravioli requires some observe, however when you get the cling of it (and have a stand mixer with pasta attachment to cut back the hassle), it’s incredible to please your company with. These ravioli are harder to get proper due to the smooth filling, so by all means attempt one thing with a straightforward filling like mozzarella, prosciutto, and sage, earlier than making an attempt your hand at this recipe.


Serves 4, makes about 24 ravioli

  • 8 white asparagus
  • 150 grams (5 oz) smooth goat cheese, ideally French uncooked milk reminiscent of crottin de chavignol
  • 2x 60 ml (1/4 cup) dry white wine, for the filling and the sauce
  • 3 eggs, 1 for the filling, and a couple of for the pasta dough
  • about 200 grams (1 1/3 cup) Italian 00 flour
  • 50 grams (1/4 cup) ricotta
  • salt and freshly floor white pepper
  • 1 minced shallot
  • 2x 25 grams (2 x 2 Tbsp) butter, for the filling and the sauce


Peel the asparagus and take away the ends.

Place the peels and ends in a pot, ideally a strain cooker, however a daily pot will do.

Barely cowl with water. Carry this to a boil, coated, and permit to simmer for an hour. Or convey to strain and strain cook dinner for half an hour.

Minimize the tops off the asparagus, season them with salt, and vacuum seal (to be cooked sous vide; the choice is to steam the asparagus). You must have about 200 grams (7 oz) of asparagus left after eradicating the tops for use for the filling.

Cube the remaining asparagus into brunoise. That is carried out by halving the asparagus lengthwise after which halving these halves once more, to finish up with 4 strips. Then chop the strips into small cube.

Warmth 25 grams (2 Tbsp) butter in a frying pan. Add the minced shallot as quickly because the butter foams, and decrease the warmth.

Stir the shallot over low warmth till it’s smooth and barely golden, 5 to 10 minutes. The shallots shouldn’t crisp up or flip brown.

Then add the asparagus brunoise.

Stir the asparagus over medium-high warmth till they’re virtually smooth, however not fairly.

Deglaze the pan with 60 ml (1/4 cup) dry white wine.

Permit the wine to evaporate, stirring with a picket spatula to launch any taste that obtained caught to the pan. This step can even end cooking the asparagus to be smooth however with just a little chunk to them. Flip off the warmth as quickly as a lot of the wine has evaporated, then season the asparagus with salt and freshly floor white pepper. Permit to chill.

Take away part of the crust of the goat cheese and reserve for use as a garnish on the finish. Permit the crust to dry out just a little within the fridge. Roughly chop the remaining goat cheese.

Place the chopped goat cheese within the bowl of a blender or meals processor with 1 egg and 50 grams (1/4 cup) of ricotta.

Course of till clean.

Place the goat cheese combination and the asparagus in a bowl.

Stir till combined nicely, then enable to chill and to agency up a bit within the fridge. It received’t be come fully agency, nevertheless it does assist to relax the filling for making the ravioli later.

Pressure the asparagus inventory into a large pan.

You may squeeze out extra taste out of the peels and ends by wrapping them in an previous (however clear) tea towel and wringing it out. Discard the peels and ends afterwards.

Carry the asparagus inventory to a boil, after which simmer it till decreased to a skinny layer within the pan.

Within the meantime, make the pasta dough, enable it to relaxation for half an hour, after which make ravioli in accordance with my directions.

The quantity of ravioli will rely upon their measurement. With about 1/2 tablespoon of filling per ravioli, it’s best to find yourself with about 24 items.

Due to the moist filling secret #7 is vital: be certain that to show the ravioli after whereas so as to enable the bottoms to dry as nicely, as in any other case they might get caught.

The dish may be ready up till this level. To finish and serve the dish, the subsequent steps are:

  • Prepare dinner the asparagus suggestions sous vide for 15-Half-hour at 85C/185F, relying on their thickness and your desire (for entire asparagus I exploit 30-45 minutes, however these are simply the ideas, that are extra tender). As an alternative of sous vide, you could possibly additionally steam them for about quarter-hour.
  • Carry a big pot of salted water to a boil.
  • Ensure that the asparagus inventory has been decreased to only a skinny layer.

Add 60 ml (1/4 cup) dry white wine to the decreased asparagus inventory.

Carry to a boil and permit to cut back to about half to burn off the alcohol. Then flip off the warmth.

When the water boils, boil the ravioli for 1-2 minutes solely.

Within the meantime, add 25 grams (2 Tbsp) of chilly butter, lower into small cubs, to the sauce, and unfold them out within the pan.

Stir till the butter has melted. This step will bind the sauce just a little and is carried out with the warmth off, as in any other case the sauce could break.

After 1-2 minutes of boiling, scoop the ravioli out of the pot with a slotted spoon, and add them to the sauce. Do that rapidly to keep away from overcooking the ravioli.

Gently toss the ravioli to cowl them with the sauce.

Serve the ravioli on preheated plates, and garnish with the asparagus suggestions, and chopped crust of the goat cheese.

Wine pairing

That is scrumptious with a Sancerre or Pouilly-Fumé, French dry white wine from the Loire valley created from Sauvignon Blanc. You might attempt one other Sauvignon Blanc from Chile, New Zealand, or South Africa, however these are sometimes too fruity or too fragrant. A sublime mineral type of Sauvignon Blanc is greatest with this dish.


This very uncommon cake from Monferrato with apple, pumpkin, chocolate, raisins, figs, amaretti, brandy, and rum may be very scrumptious.The flavour is completely balanced and really advanced.


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