Sausage Ravioli with Asparagus Cream Sauce

To make the sauce, wash asparagus and break off the tough ends. Chop into thirds and put in a skillet over medium heat with oil. Stirring every few minutes, cook for 10 to 15 minutes, until the asparagus is soft. Add minced garlic. Cook for 3 or 4 more minutes. Add chicken broth, salt and pepper. Let the broth reduce a bit, then remove from heat. Let the pan sit until the broth stops bubbling, then pour it all into a food processor. Blend for 20 seconds or so, until the asparagus is pureed and forms a thick paste. Then add container of sour cream. Blend for another 10 seconds, or until it forms a thick sauce. Pour into a bowl and set aside.

To make the ravioli, brown sausage in a skillet over medium heat, about 6 minutes. Break up the sausage as much as possible, you don’t want large pieces. Chop sage and rosemary, add to pan. Add Parmesan cheese, stir. Remove from heat and add ricotta cheese, combine. Filling should be thick.

Spread the wonton wrappers out on a cookie sheet or large cutting board. Put one teaspoon of filling in the middle of each wrapper. Put some room temperature water in a small bowl. Moisten all four sides of the ravioli, then with wet fingertips, fold the wrapper in half over the filling, forming the ravioli. Pinch the sides together, set aside.

Once all raviolis are formed, carefully place them into a large pot of gently boiling water, in small batches of 5 or 6 at a time. Cook for 3 or 4 minutes, until they come to the surface. Remove with a slotted spoon and set aside. Once they all are cooked, add 1/2 cup warm pasta water to the asparagus sauce. This should thin the sauce and make it easy to pour over the ravioli. Add more water if necessary. Serve ravioli on a plate drizzled with sauce.