Asparagus Ravioli With Hazelnut Sauce

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   In a pan of boiling, salted water, cook the asparagus until just tender, about 4 minutes. Drain, put back in the pan over moderate heat and cook, stirring until dry, about 5 minutes. Puree in a food processor or blender until smooth. Melt 3 Tbs. butter in the pan over moderate heat. Add the asparagus puree, 1 tsp. of salt and 1/4 tsp. pepper. Cook stirring until the mixture thickens and begins to stick to the bottom of the pan, about 5 minutes. Transfer to a bowl and cool. Heat the oven to 350, put the hazelnuts on a baking sheet and roast until the skins have cracked and are loose and the nuts are golden brown, about 10 minutes. Wrap hot hazelnuts in a kitchen towel and firmly rub them together to loosen most of the skins, discard the skins and chop the hazelnuts when cool. Roll, fill and cut the ravioli. Cook in a large pot of boiling, salted water for about 7 minutes, or until just done. Drain. In a large frying pan, melt the remaining 8 Tbs. butter with the remaining 1/4 tsp. salt and a pinch of pepper over moderate heat. Cook until the butter turns golden brown, about 2 minutes. Toss the ravioli and hazelnuts in the butter, sprinkle with parmesan cheese.

* Per serving · 4 servings · Values may vary.

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