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Mario Batali's Ravioli with Asparagus and Morels

Ravioli Asparagus Morels Mario Batali
Veggies and ravioli - a perfect dish for any season!
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Contributed by :
Mario Batali, a Seattle native, helped one rainy city fan's dreams come true when they cooked this veggie filled ravioli dish that's refreshing (rain or shine).
  • Basic Pasta Dough
  • 1 Lb Goat Cheese
  • 1/4 Teaspoon Nutmeg
  • 1/4 Cup Parmigiano Reggiano
  • 3 Tablespoon Butter
  • 12 Morels
  • 1/2 Lb Asparagus (thinly sliced)
  • Salt
  • Freshly Ground Pepper
  • 3 spring onions (sliced) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Lb Goat Cheese
    1/4 Teaspoon Nutmeg
    1/4 Cup Parmigiano Reggiano
    In a bowl, combine the goat cheese, nutmeg, and parmigiano reggiano and mix.
  • 2
    Basic past dough
    On a lightly floured surface, roll the pasta dough (you can get Mario's recipe here) out to a 1/8th inch thick. Cut into squares, and spoon a small amount of the cheese mixture (made above) onto half of the squares. Press another square on top of each of the mounds to make ravioli.
  • 3
    Bring a large salted pot of water to a boil.
  • 4
    3 Tablespoon Butter
    12 Morels
    1/2 Lb Asparagus (thinly sliced) 
    3 spring onions (sliced)
    In a sauté pan over medium-high heat, add the butter, and once it has foamed and subsided, add the morels and sauté for about two minutes, then add the asparagus and spring onions. Continue to cook for another 3 to 4 minutes.
  • 5
    Freshly Ground Pepper
    Meanwhile, drop the ravioli into the boiling water, and cook until just al dente, about 3 minutes. Transfer the ravioli directly into the morels, butter, and asparagus, and toss together. Serve immediately with a fresh grating of parmigiano reggiano. 

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