ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)
This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.
Provided by gela
Categories Side Dish Vegetables Asparagus
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
- Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
- Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
- Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
- Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g
ASPARAGUS RAVIOLI IN PARMESAN SAUCE
Provided by Lawrence Karol
Categories Pasta Maker Pasta Dinner Lunch Parmesan Asparagus Spring Birthday Family Reunion Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first course) servings
Number Of Ingredients 10
Steps:
- Make broth and filling while dough stands:
- Cut off asparagus tips, then halve each tip lengthwise and reserve.
- Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
- Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
- Make Ravioli:
- Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
- Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
- Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
- Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
- Cook ravioli and Asparagus tips:
- Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
- Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
- Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.
PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
- In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
- In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.
HAZELNUT ASPARAGUS SOUP
My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (3 cups).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.
Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
ASPARAGUS RAVIOLI WITH HAZELNUT SAUCE
Steps:
- In a pan of boiling, salted water, cook the asparagus until just tender, about 4 minutes. Drain, put back in the pan over moderate heat and cook, stirring until dry, about 5 minutes. Puree in a food processor or blender until smooth. Melt 3 Tbs. butter in the pan over moderate heat. Add the asparagus puree, 1 tsp. of salt and 1/4 tsp. pepper. Cook stirring until the mixture thickens and begins to stick to the bottom of the pan, about 5 minutes. Transfer to a bowl and cool. Heat the oven to 350, put the hazelnuts on a baking sheet and roast until the skins have cracked and are loose and the nuts are golden brown, about 10 minutes. Wrap hot hazelnuts in a kitchen towel and firmly rub them together to loosen most of the skins, discard the skins and chop the hazelnuts when cool. Roll, fill and cut the ravioli. Cook in a large pot of boiling, salted water for about 7 minutes, or until just done. Drain. In a large frying pan, melt the remaining 8 Tbs. butter with the remaining 1/4 tsp. salt and a pinch of pepper over moderate heat. Cook until the butter turns golden brown, about 2 minutes. Toss the ravioli and hazelnuts in the butter, sprinkle with parmesan cheese.
More about "asparagus ravioli with hazelnut sauce recipes"
ASPARAGUS & HAZELNUT BURRATA CHEESE RAVIOLI | SYSCO …
From foodie.sysco.com
Estimated Reading Time 1 min
- Cool slightly; toss with remaining ingredients and refrigerate in an airtight container up to 2 weeks. Makes about ¾ cup.
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS
From cookingclassy.com
4.9/5 (21)Total Time 25 minsCategory Main CourseCalories 525 per serving
EASIEST LEMON RICOTTA ASPARAGUS RAVIOLI. - HALF BAKED …
From halfbakedharvest.com
Estimated Reading Time 6 mins
RAVIOLI WITH CREAMY MUSHROOMS AND ASPARAGUS RECIPE …
From womansday.com
LEMON BUTTER CHEESE RAVIOLI WITH GARLIC BASIL …
From halfbakedharvest.com
THIS RAVIOLI AND ASPARAGUS RECIPE GETS LIGHTENED UP FOR SPRING WITH …
From washingtonpost.com
31 ASPARAGUS RECIPES WE CAN’T WAIT TO MAKE EVERY SPRING
From sports.yahoo.com
ASPARAGUS WITH HAZELNUT GREMOLATA - MAYO CLINIC
From mayoclinic.org
HAZELNUT RECIPES THAT AREN'T FOR DESSERT | HUFFPOST LIFE
From huffpost.com
30+ EASY RAVIOLI SAUCES (THE BEST RAVIOLI SAUCE RECIPES)
From platingsandpairings.com
CREAMY TOMATO RAVIOLI SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
10 BEST ASPARAGUS RAVIOLI SAUCES RECIPES | YUMMLY
From yummly.com
10 BEST ASPARAGUS RAVIOLI SAUCES RECIPES | YUMMLY
From yummly.com
ROASTED ASPARAGUS, WHITE CHEDDAR BéCHAMEL AND HAZELNUT RAVIOLI …
From pccmarkets.com
RAVIOLI AND ASPARAGUS IN TOASTED ALMOND BROTH - WASHINGTON POST
From washingtonpost.com
RAVIOLI WITH SAUTEED ASPARAGUS &, WALNUTS - EASY PASTA RECIPES
From womansday.com
AL BRONZO BUCATINI RECIPE WITH HAZELNUT KALE PESTO | BARILLA
From barilla.com
You'll also love