Passover started last week, which means no bread, grains, flour, corn etc. for me for eight days. However, I made this recipe last week and haven't gotten around to posting it just yet (I scheduled posts in advance). So, it was pre-Passover when I made this and when I posted it :) At any rate, if you have been reading this blog for awhile, I love making my own ravioli and came up with this recipe for asparagus goat cheese ravioli, served in a sage brown butter sauce. This was one of my husband's favorites, and mine too. I made a second great pasta dish using ramps this past week, which I will be posting soon. I love ramps in the springtime. Once Passover ends, I plan to make my famous ricotta-ramp ravioli. Another nice thing about spring is the emergence of fruit pies and canning. I'll be starting my jamming in the next couple of weeks with a cantaloupe jam and a strawberry-rhubarb jam. I'm counting the days until I can get strawberries and rhubarb at the farmer's market. I can't wait to make a strawberry rhubarb pie as well!
Sasha's Asparagus Goat Cheese Ravioli
Pasta Dough (recipe from Mario Batali)
3 1/2 cups all purpose flour
2 T tomato paste
Sasha's Ravioli Filling
bunch of asparagus, cooked lightly and pureed in a food processor
10 oz goat cheese
salt and pepper to taste
Sage Brown Butter Sauce
15-20 sage leaves
6 T butter
To make the pasta dough, place the eggs and a mixer with the tomato paste and blend for a minute or two. Then add the flour all at once and beat until a dough just forms. If you need to you can add a tablespoon of water. A dough won't fully come together in the mixer, as you will need to pull it together into four balls with your hands. Wrap in plastic wrap and chill for 45 minutes.