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1
To make the sauce, wash asparagus and break off the tough ends.
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2
Chop into thirds and put in a skillet over medium heat with oil.
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3
Stirring every few minutes, cook for 10 to 15 minutes, until the asparagus is soft.
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4
Add minced garlic.
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5
Cook for 3 or 4 more minutes.
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6
Add chicken broth, salt and pepper.
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7
Let the broth reduce a bit, then remove from heat.
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8
Let the pan sit until the broth stops bubbling, then pour it all into a food processor.
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9
Blend for 20 seconds or so, until the asparagus is pureed and forms a thick paste.
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10
Then add container of sour cream.
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11
Blend for another 10 seconds, or until it forms a thick sauce.
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12
Pour into a bowl and set aside.
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13
To make the ravioli, brown sausage in a skillet over medium heat, about 6 minutes.
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14
Break up the sausage as much as possible, you dont want large pieces.
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15
Chop sage and rosemary, add to pan.
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16
Add Parmesan cheese, stir.
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17
Remove from heat and add ricotta cheese, combine.
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18
Filling should be thick.
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19
Spread the wonton wrappers out on a cookie sheet or large cutting board.
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20
Put one teaspoon of filling in the middle of each wrapper.
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21
Put some room temperature water in a small bowl.
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22
Moisten all four sides of the ravioli, then with wet fingertips, fold the wrapper in half over the filling, forming the ravioli.
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23
Pinch the sides together, set aside.
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24
Once all raviolis are formed, carefully place them into a large pot of gently boiling water, in small batches of 5 or 6 at a time.
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25
Cook for 3 or 4 minutes, until they come to the surface.
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26
Remove with a slotted spoon and set aside.
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27
Once they all are cooked, add 1/2 cup warm pasta water to the asparagus sauce.
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28
This should thin the sauce and make it easy to pour over the ravioli.
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29
Add more water if necessary.
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30
Serve ravioli on a plate drizzled with sauce.
