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Mario Batali's Ravioli with Asparagus and Morels

Ravioli Asparagus Morels Mario Batali
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Veggies and ravioli - a perfect dish for any season!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Mario Batali
Mario Batali, a Seattle native, helped one rainy city fan's dreams come true when they cooked this veggie filled ravioli dish that's refreshing (rain or shine).
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things you'll need.
ingredients
  • Basic Pasta Dough
  • 1 Lb Goat Cheese
  • 1/4 Teaspoon Nutmeg
  • 1/4 Cup Parmigiano Reggiano
  • 3 Tablespoon Butter
  • 12 Morels
  • 1/2 Lb Asparagus (thinly sliced)
  • Salt
  • Freshly Ground Pepper
  • 3 spring onions (sliced) 
kitchenware
  • mixingbowlpng
  • measuringcupsset4png
  • measuringspoonspng
  • sautepan1
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 Lb Goat Cheese
    1/4 Teaspoon Nutmeg
    1/4 Cup Parmigiano Reggiano
    instructions In a bowl, combine the goat cheese, nutmeg, and parmigiano reggiano and mix.
  • step 2
    ingredients Basic past dough
    instructions On a lightly floured surface, roll the pasta dough (you can get Mario's recipe here) out to a 1/8th inch thick. Cut into squares, and spoon a small amount of the cheese mixture (made above) onto half of the squares. Press another square on top of each of the mounds to make ravioli.
  • step 3
    ingredients Salt
    instructions Bring a large salted pot of water to a boil.
  • step 4
    ingredients 3 Tablespoon Butter
    12 Morels
    1/2 Lb Asparagus (thinly sliced) 
    3 spring onions (sliced)
    instructions In a sauté pan over medium-high heat, add the butter, and once it has foamed and subsided, add the morels and sauté for about two minutes, then add the asparagus and spring onions. Continue to cook for another 3 to 4 minutes.
  • step 5
    ingredients Freshly Ground Pepper
    instructions Meanwhile, drop the ravioli into the boiling water, and cook until just al dente, about 3 minutes. Transfer the ravioli directly into the morels, butter, and asparagus, and toss together. Serve immediately with a fresh grating of parmigiano reggiano. 
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