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asparagus ravioli pie

deep-dish asparagus ravioli pie

Adapted from Better Homes & Gardens

A by-the-scoop pasta pie with asparagus, lemon & ravioli piled high.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.