"Recipes are meant to be shared"...Ann Thibeault

Wednesday, March 21, 2018

Asparagus Ravioli

I made Asparagus Ravioli for dinner tonight. 

This is a recipe I have had for years and is made using wonton skins. 

I adapted the filling tonight by adding Parmesan and ricotta to the mix.

Asparagus Ravioli


Source: Toronto Newspaper

3/4 pound asparagus

1/4 cup butter

1 green onion

1 clove garlic

Salt and Pepper

3 tablespoons finely chopped fresh basil or 1 tbsp dried basil

1/4 cup water

1 tablespoon all purpose flour

10 egg roll wrappers or won ton wrappers
I used 48 wonton wrappers for 24 ravioli.

1/3 cup freshly grated Parmesan cheese

NOTE:  Add 1/2 cup ricotta and 1/2 cup fresh grated Parmesan to

Asparagus filling.

Cut asparagus stalks into 2 inch lengths; reserve tips for

garnish. In large skillet, heat 1 Tbsp of the butter over medium

high heat; add asparagus stalks, garlic and green onion. Sprinkle

with salt and pepper to taste; toss to coat. Stir in half of the

basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes

or until asparagus is tender. Puree in food processor or blender.

Let cool; cover and refrigerate for at least one hour or up to 24


Stir together flour and remaining 2 tbsp water to make paste. If

using Egg roll Wrappers cut into 4 squares each or use either

round or square won ton wrappers. Mound teaspoon of asparagus

puree on wrapper and  Brush flour paste around mounds edges.

Position second wrapper on top so that edges are even; press down

around mounds to force out air and seal well all around mounds.

Using sharp cookie cutter or knife, cut around each ravioli to

make a nice edge. Transfer to towel. Repeat with remaining

wrappers and filling, covering ravioli with towel as you work.

(Ravioli can be prepared up to 1 hour before cooking.)

In large kettle of gently boiling water, cook ravioli in batches,

for about 2 minutes or until they rise to top and are tender.

Drain on clean towel and transfer to heated plates. Keep warm in

low oven. In last batch of ravioli cook reserved asparagus tips.

Note:  I cook the asparagus first in the boiling water before

cooking the ravioli.

Meanwhile, melt remaining butter,  stir in remaining basil.

Drizzle butter mixture over ravioli. Sprinkle with Parmesan.

Garnish each plate with asparagus tips and serve immediately.

Note: Cook butter a little longer if you prefer a Brown Butter sauce.

Note:  I like to add the ravioli to the melted butter and basil

to keep warm while I cook the next batch.

Thursday, January 25, 2018


I hadn't made Tiramisu in years.
But ever since we have had the new Espresso maker,
I've been thinking of making it.

Started early this morning so I could get
it made and in the fridge before leaving for work. 

Made two. One for us and one for
our friends and neighbours, Barb and Clif.


This is my recipe. I have been making it this way for many years
Most Tiramisu recipes are made with raw eggs. This one starts with
cooked custard.

1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese
1/2 cup whipping cream
1 cup fresh strong espresso
1/4 cup cognac or rum
1 package ladyfingers
ground chocolate
1/2 pint whipping cream


1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1-1/2 cups hot milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot
milk. Cook over low heat stirring until mixture comes to a boil.
Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened
sauce. Add this mixture back into saucepan with remaining sauce.
cook an additional 2 to 3 minutes. Remove from heat and blend in
butter and vanilla. Place plastic wrap on surface and refrigerate.
Cool completely.


Beat Mascarpone cheese with whipping cream. Add cooled custard and
mix well. Dip ladyfingers into coffee and rum/Cognac mixture and place
one layer in bowl of choice. Cover with half of mascarpone mixture. 
Sift ground chocolate over  top.
Repeat with another layer of ladyfingers and finish with mascarpone
mixture. Sift with more of the ground chocolate.
Prepare early in the day or one day ahead.

 Before serving cover with whipping
cream and ground chocolate.


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