Friday, March 25, 2011

Asparagus ravioli

Photo by Diane Carnevale

I had a lot of fun making this delicious asparagus ravioli using egg roll wrappers. I steamed the bottoms of the asparagus and (saving the asparagus tips for final plating) I blended them in the Cuisinart with velvety ricotta cheese, some grated Parm-Reg cheese, lemon juice, salt and pepper. I plated the ravioli with the asparagus tips,  little rounds of steamed summer squash, edamame pods, and pink gerbera daisy petals. I glazed everything with a light lemon butter sauce. Delightful!

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