Asparagus Ravioli With Garlicky White Wine Cream Sauce
A plate full of sunshine awaits you with this dish. Savor the taste of fresh spring vegetables with this delicate Asparagus Ravioli With Garlicky White Wine Cream Sauce.
In a medium to large saucepan, melt the butter over medium-low heat. Add olive oil, garlic, and shallot. Stirring occasionally, cook down for 15 minutes, until the garlic and shallot are soft.
Sprinkle the flour, 1 tbsp at a time over the garlic butter, whisking quickly to avoid lumps. Cook down for about three minutes, whisking throughout. The mixture will begin to brown and should look like a light caramel.
Add the white wine (whisk), the chicken stock (whisk), and warmed milk (whisk). Add the lemon zest, and whisk to incorporate. Cook down for 10 minutes, whisking often to avoid scorching.
While the sauce is cooking down, make the ravioli according to directions on the package (each brand will vary). Plate the ravioli and drizzle the cream sauce over the top. Sprinkle with pecorino cheese and parsley if desired.