Huron-Perth Boomers - Spring 2023

FOOD & DRINK
Asparagus ravioli
with basil butter
INGREDIENTS
1 lb asparagus, trimmed
¼ cup butter
1 garlic clove
1 green onion, chopped
Salt and pepper
¼ cup fresh basil, finely chopped
¼ cup water
1 tbsp all-purpose flour
48 wonton wrappers (round or square)
¼ cup Parmesan cheese, freshly grated
Instructions
Cut asparagus stalks into 2-inch lengths; reserve tips for garnish.
In large skillet, heat 1 tbsp of butter over medium-high heat; add
asparagus stalks, garlic and green onion. Season with salt and pepper
to taste; stir to coat. Stir in half of the basil and 2 tbsp of water;
cover and cook for 3 to 5 minutes or until asparagus is tender. Purée;
let cool. Cover and refrigerate until cold.
Stir together flour and remaining 2 tbsp water to make smooth paste.
Working in batches, place wonton wrappers on work surface; spoon
one heaping teaspoon of asparagus filling in centre of each. Brush flour
paste around the edges of the wrapper; top with a second wrapper.
Press together, pushing out air and sealing edges. Place on parchment
lined baking sheet and cover with damp tea towel.
In a large pot of gently boiling salted water, cook ravioli, in batches,
for about 3 minutes or until they rise to top and are tender. Remove
with a slotted spoon onto a clean tea towel and transfer to heated
serving plates. In the last batch of ravioli, cook asparagus tips for
2 minutes or until tender; drain well.
In a small skillet, melt remaining butter; and stir in remaining basil.
Drizzle butter mixture over ravioli. Garnish with asparagus tips and
sprinkle with Parmesan. Serve immediately.
*Recipe courtesy of Foodland Ontario
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