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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 ASPARAGUS AND RICOTTA RAVIOLI When this dish is added to the menu, we at Babbo know that spring is truly right around the corner. The dish is simple, with a soft ricotta ravioli filling to nourish the mouth and stomach, and touches of beautiful green asparagus to satisfy the eye. Serves 8 Kosher salt 20 medium asparagus spears, tough ends trimmed 1 1/2 cups fresh ricotta, drained 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving 2 tablespoons extra-virgin olive oil freshly ground black pepper, to taste 1 recipe basic pasta dough (see below) 1 cup (2 sticks) unsalted butter 1. Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the asparagus spears in the boiling water until very tender, about 3 minutes. Drain and immediately refresh in the ice bath. Once the asparagu spears are cooled, drain and pat dry. Slice each spear very thin on the diagonal, reserving 1/4 cup for garnish. 2. In a medium bowl, combine the asparagus, ricotta , Parmigiano-Reggiano, olive oil, and salt and pepper and stir well to combine. 3. Roll out the pasta dough to the thinnest setting on a pasta machine. Cut the pasta sheets into 4-inch rectangles. Place a scant tablespoon of the ricotta filling on one half of each rectangle, then fold them over like a book to enclose the filling. Press the edges of each ravioli with your fingers to seal. The ravioli can now be frozen between sheets of parchment until ready to cook. 4. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. 5. In a 14- to 16-inch saute pan, heat the butter over high heat until the foam subsides. Add the reserved asparagus and remove from the heat. Cook the ravioli in the boiling water until they are tender and cooked through (you should taste one to test it), about 3 minutes. Drain the ravioli and add them to the pan with the butter. Add 3 tablespoons of the pasta cooking water and toss gently over high heat for 1 minute. Season with salt and pepper. Divide evenly among 8 warmed pasta bowls and serve immediately with Parmigiano-Reggiano grated over the top. BASIC PASTA DOUGH 3 1/2 to 4 cups flour 4 extra-large eggs 1/2 teaspoon extra-virgin olive oil 1. Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. 2. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. 3. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired. |
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