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Mountain Asparagus Ravioli with Spring Veggies & Herb-Compound Butter

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A spring treat for all!

Serving Size: 

Pappardelle’s Mountain Asparagus Ravioli (about 10 pieces)
1/4 cup peas, fresh or frozen
1 spring onion bulb, thinly sliced
1/4 cup asparagus, thinly sliced
1/2 cup shiitake mushroom tops, torn into small pieces
2 tablespoons white wine
1 tablespoon butter
Parmesan, to taste
Salt & pepper, to taste

Compound Butter:
4 tablespoons butter, at room temperature
2 teaspoons chives, finely chopped
1 teaspoon parsley, finely chopped
1-1/2 teaspoon spring onion tops, finely chopped
1/2 teaspoon lemon zest


1. To make the compound butter, combine all ingredients and mix well. Season with salt & pepper. Set aside. (This can be made well ahead of time. Roll mixture tightly in plastic wrap and refrigerate or freeze until ready to use.)

2. Bring a pot of water to a boil. When gently boiling, add ravioli, stirring occasionally, and cook 4-6 mins. Remove ravioli with a slotted soon. 

3. Meanwhile, heat a sauce can over medium-low heat. Add butter. When melted, add spring onion bulb slices and cook for about 4 mins. Add shiitake pieces and cook for an additional 2 mins. Add remaining vegetables and cook for about 1 minute longer. Increase heat to medium and deglaze with white wine and a spoonful of compound butter. Remove pan from heat once wine has evaporated. Season with salt & pepper. 

4. Plate ravioli with vegetable mixture. Top with remaining compound butter and Parmesan. Enjoy!

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