Let’s be clear …this isn’t an actual pie. But it sure is as pretty as one. I suppose any medium-sized baking dish would get the job done, but using a deep pie plate produces the beauty you see here. This recipe was originally featured in Better Homes & Gardens using chicken-filled ravioli. I prefer to change it up a bit by substituting butternut squash ravioli. Cheese ravioli works well, also. And it’s always a welcome benefit if I can add one more dish to my vegetarian offerings.
The ravioli is precooked and removed from the pot with a slotted spoon. The asparagus pieces are then parboiled in the pasta water for 1 minute. If your asparagus is on the thin side, just cut it into pieces of about 1 1/2 to 2 inches each. The asparagus that I used were packaged in a bunch at the local farmers market and were varied in thickness. If you have a similar issue, just cut the larger stalks in half lengthwise. Most importantly …save several of the thicker stalks. You’ll be shaving them to use as a garnish for the finished dish.
The prep on this goes pretty fast. While waiting for the pasta water to boil, get everything ready for the lemony cheese sauce.
The sauce comes together easily The garlic is sautéed in butter, then the milk and flour combo is added. Stir until mixture thickens. Remove from heat and add the parmesan cheese, tarragon, lemon zest, and some salt. That’s it. And it really is light and tasty.
While the “pie” is baking, prepare the garnish toppings. For the shaved asparagus, check out the instructions on this link. You will use a Y-peeler. Hold the trimmed spear by the cut end with one hand, use the Y-peeler to slice away from your hand with steady, even pressure. Asparagus shavings are delicious raw. A wonderful addition to your next salad or omelet.
For the lemon peel strips, some great instructions can be found here. I use a small paring knife. Cut a wide strip of peel from end to end. Flip it over and trim away the bitter white pith so that all that is remaining is the yellow peel. Place it on a cutting board and cut very thin slivers. In a short time, the thinnest slivers will curl on their own.
Try this as a side dish with your favorite grilled fish. Or add it to your next brunch buffet. It can also be offered as an appetizer. No matter how or when it is enjoyed, your loved ones will be thankful.
asparagus ravioli pie
Adapted from Better Homes & Gardens
A by-the-scoop pasta pie with asparagus, lemon & ravioli piled high.
- 15 ounces refrigerated butternut squash ravioli
- 12 ounces asparagus spears, tough ends removed
- 3 garlic cloves, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon snipped fresh tarragon
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- shaved asparagus, for garnish
- lemon strips, for garnish
Preheat oven to 375°F. Coat a 9 or 10-inch pie plate with butter or non-stick cooking spray. Line a baking sheet with parchment paper.
Put aside 2 of the thicker asparagus spears for garnish. Cut the remaining trimmed asparagus into 1 1/2-inch to 2-inch pieces. Slice the thicker pieces in half vertically.
Cook ravioli according to package directions. Using a slotted spoon, transfer to the prepared baking sheet. Add asparagus to the pasta water. Cook 1 minute over medium heat. With the slotted spoon, transfer to the sheet with the ravioli.
Cook garlic in butter in a medium saucepan over medium heat for 1 minute. Add flour to milk and stir until well blended. Add milk mixture to pan and stir continuously until thickened and bubbly. Remove from heat. Stir in parmesan cheese, tarragon, lemon zest and salt.
Spread 1/2 cup sauce in bottom of prepared pie plate. Arrange half of ravioli over sauce. Spoon 1 cup of sauce over ravioli. Top with asparagus. Add remaining ravioli and sauce.
Bake uncovered for 20 to 25 minutes or until bubbly and golden on top. Let stand at room temperature for 10 minutes before serving. Top with shaved asparagus and lemon peel strips.