Lately cooking has been such drudgery. I think it’s because we’re between seasons, and heavy winter food doesn’t sound good. And the abundance of summer is not fully available yet. However, since I am the %&*!! kitchen fairy my peeps still expect me to put deliciousness on the table. But, %&*!! kitchen fairies require inspiration. Fortunately for me several copies of Gourmet magazine ended up in my hands, and fresh asparagus is available right now. So I made this:
So light and green and spring tasting. The filling in the ravioli is sublime, and somehow slightly sweet – maybe from the lemon zest. You can find the recipe here. I didn’t have access to mascarpone so I made it with ricotta. And to save time I used wonton wrappers instead of making my own ravioli dough. Super easy way to make ravioli. It takes time to fill them all, but I thought the end result was worth it.