BSI – Asparagus

I started putting our breakfast together – corned beef hash and was able to take one picture before my camera died!

I love new potatoes - no peeling!

I diced up the potato and remaining corned beef from St. Patty’s Day.  With an egg white scramble and a piece of toast:

Hannah had to work yesterday and Maxi’s main goal was to sleep in as long as possible!  Mission accomplished – she woke up at 11:30.  She does spend a lot of time in the bathroom, and I thought Hannah did!  Every German girl wears make-up and wouldn’t even think about going out without it!

She spent the afternoon with her best friend and Hannah’s friend until Hannah got off of work.  They came home and played Yatzee and watched UP.   Tony and I were not hungry at all because we ate a late lunch:

I got the boneless wings with sauce on the side – Tony got a burger and onion rings.  I know what you are thinking:  Biz and Tony don’t like onions!”  Onion rings are the one exception – as long as they aren’t too big – these were mostly batter with just a hint of onion taste.

dipped in my new favorite sauce - spicy garlic!

Natasha is this weeks BSI hostess – Asparagus!  Truth be told, until I met Tony I never liked asparagus.  I remember my mom having canned asparagus growing up – I don’t remember having fresh, but if we did, I was probably too picky of an eater to try it! 😀

I decided to make asparagus spinach ravioli, using my new ravioli maker!

The metal part is the frame and you press the dough using the other piece.  First I blanched the asparagus until fork tender.  I have 8 ounces of asparagus.

Biz’s Asparagus/Spinach Filling

  • 8 ounces of asparagus
  • 1 cup baby spinach
  • 3 teaspoons minced garlic
  • 1 cup fat free ricotta cheese
  • lemon zest (about a teaspoon)
  • 1 teaspoon lemon juice
  • salt and pepper

Ravioli Dough (adapted from Tyler Florence)

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 2 tablespoons olive oil
  • 3 tablespoons cold water

Mix flour and salt in food processor.  Add eggs, one at a time.  Then add olive oil.  At this point, it was not the right dough consistency, too dry, so I added 3 tablespoons of cold water and it was perfect.  I let the dough rest for 30 minutes.

I divided the dough into four sections.

I actually needed Tony’s help to figure out how to use the ravioli maker!  You place the frame on the counter, place the 1/4 of the rolled out, then you press the dough, fill it, put another one on top and then first time around and then press harder until you can see the frame – that way the dough pulls away easier.  At that point, it said to “gently tap the frame to release the ravioli.”  Um, yeah, that didn’t work out too well, so I had to push from underneath to release them – but nothing stuck! 😀

about a teaspoon in each - I only used half of my filling for 36 ravioli

this is how it looked from the bottom!

I cooked the pasta for 8 minutes – probably would have been better closer to 10, but still very good!

I put the rest on a cookie sheet, put them in the freezer to individually freeze and then popped them in a freezer bag.

So maybe Tony and I got a little hungry later last night – since the girls had taco fiesta, it was only natural I make nachos!  My side is the fresh jalapeno side! 😀

My mom is coming over for dinner tonight and Maxi is going downtown with some of her friends today.  All the German girls say “you can’t do too much shopping!”

Have a great Sunday! 😀


32 thoughts on “BSI – Asparagus

  1. Oh, now you just had to go and do the ravioli didn’t you??? Now I am going to have to lug out all those pasta making gadgets I just couldn’t live without. I LOVE fresh pasta and this looks soooo good! Happy Sunday~LeslieMichele

  2. Oh that ravioli filling alone looks amazing!! I could eat it straight out of the bowl!! 🙂

  3. i made ravioli last night too!!!

  4. Great ravioli Biz! They look awesome! Glad Maxi is adjusting well!

  5. Your ravioli looks so pretty! Could you really taste the asparagus in the filling? I love asparagus – in fact, I will be grilling it on the BBQ tonight – yum!

    Love that Maxi is a shopper…girl after my own heart, lol!

  6. That ravioli looks so yummy and perfect for spring, the colour is amazing. I have never made pasta how hard is it really?

  7. these look terrific… love the detailed step by step

  8. Your ravioli looks so professional! Seriously, I am so impressed because I wouldn’t even know where to being. 🙂

    Your pictures and explanation are great too. One of these, I might give this a try!!

  9. Your raviolis look delish! And the ravioli maker makes it all look so easy.

  10. Holy yum!

    Just wanted to tell you that your brother did an awesome job at Fitbloggin! He is so funny! Wish you were there, too 😦

  11. Mmm, those ravioli look amazing! I need a ravioli maker. YUM 😀


  12. Ok, now that ravioli tool is too cool. I like this for sure. Great idea with the asparagus in them too.

  13. OH the ravioli maker looks like so much fun to use! This is the second time I’ve seen it in use this week so I’m getting one too!

  14. I totally ate at Buffalo Wild Wings at JFK airport & it was AWFUL. Bad food, bad service, ugh! Think that always happens with airport chains though, right?!

    Happy Monday (Well it’s Monday in Taiwan)/ Sunday!

  15. I’ve been lurking for awhile, so I thought it was time to post! I am really enjoying your blog–in fact, I went back and have been working my way through all of the old posts too! I also have a cooking magazine/cookbook addiction (with no plans to stop!) and am diabetic (type 2). Thanks for all of the great posts!

  16. Nice ravioli Biz!!! I would never have the patience to do that!

  17. Awesome job on the ravioli! My parents actually have two molds, one that makes the round center like yours, and one that is just a big square. I personally find the square one easier to fall out of the mold – I think the edges of the round one can get stuck to the mold easier where it’s just dough.

    That’s a good idea to make more and freeze! Whenever we have made it it’s been such a big ordeal and takes forever. Then you cook and are done eating in 15 minutes and wonder where all the hard work went!! That’d be more rewarding to have a few batches on hand down the road w/o all the work ea. time!

  18. The ravioli looks amazing!! I am such a huge fan of onion rings!!!!

  19. WOW ~ I am super impressed with your homemade ravioli’s – you should totally win this rounds BSI for sure 🙂

    I LOVE that you have so many left over for a meal or meals another night – totally genuis idea. I need to try making my own the next time I whip up a batch of Ravioli’s a la kale….although I still think making them might be hard!

    I LOVE Buffalo Wild ~ they have the BEST sauces ever!

  20. P.S. I forgot to tell you – that you are the first person who ever has got me to eat fresh jalepeno slices (since you always use them and they look delish). I LOVE them now minus the seeds though 🙂

  21. The homemade fresh ravioli sound so wonderful and the asparagus spinach filling is absolutely delicious!

  22. omg, ravioli from scratch! it looks amazing! how do you have time for all this cooking from scratch?!?!?

  23. Your ravs are beautiful, now come over and make me some!

  24. These raviolis are so perfect, they look like they came out of an Italian pasta store! I am impressed! I bet they tasted fabulous too!

  25. Mr. Spice and I freakin’ LOVE Buffalo Wild Wings! I always get the spicy garlic sauce, it’s so good!

    Beautiful ravioli, Biz! I’m so impressed!

  26. Your homemade pasta is amazing! I’m so impressed with your skillz! (:P)

    That asparagus filling looks delightful. It must have been so nice to bite into them and get a gush of green.

  27. […] only to discover it was marinara sauce!  For once I labeled something!   I remembered I had asparagus ravioli in my freezer from when Maxi was here.  I bumped up my meal by adding diced zucchini and 1/2 of a […]

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