Asparagus Ravioli

Geez, it's been awhile. But don't worry - I'm wrapping up finals and soon I'll be back to my more regular postings.

I am still on an asparagus kick. Of course, it doesn't hurt that it's available at every Amish fresh produce stand around here. I've had this idea of doing a ravioli for awhile, but today was the first day I was actually able to get into the kitchen and whip it up.

This is a quick and easy recipe to make, especially if you use the wonton or potsticker wrappers. Of course, if you are so inclined, I'm sure you could easily substitute your own favorite pasta dough. The lemon and fresh asparagus are a perfect pair together, and the romano cheese adds a nice flavor. I also love that I was able to include protein-packed tofu in this, and I swear no one would be able to tell the difference. If you're a tofu-phobe, you have my word that you won't even miss the ricotta.

Serve with your favorite marinara, or drop these into your favorite broth recipe. The wontons freeze well uncooked, so you can always have them on hand for a quick dinner. The ravioli filling would also be excellent in a lasagna.



Asparagus Ravioli
Makes about 30 ravioli

1/2 pkg extra-firm tofu
zest of 1 lemon
2 cups chopped asparagus
1/2 c romano cheese
1/2 tsp salt
Pepper to taste
1 pkg wonton or potsticker wrappers

In a food processor, combine tofu and lemon zest. Pulse until tofu is well-broken up. Transfer to a medium mixing bowl. Add asparagus to food processor and pulse until well minced. Add to bowl and add cheese, salt, and pepper. Combine well. Place 1 tsp filling on center of wrapper and top with another, sealing the edges by rubbing with a little water. (Push all air bubbles out of ravioli before sealing) Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.