served with roasted rosemary and thyme shrimp

i was inspired by a recipe from fine cooking magazine, but really made it my own!

serves 2
1/2 lb asparagus, cut off woody ends and discard and cut off soft tips and save, then cut into one inch pieces
1 tsp olive oil
2 tbsp mascarpone cheese
2 tbsp freshly grated parmigiano-reggiano cheese (can sub pre-grated parmesan if you like)
1 garlic clove
2 anchovy fillets (from jar or tin), definitely optional, but definitely worth it! does not taste fishy AT ALL!
2 tsp balsamic vinegar
1/4 tsp salt
pepper to your liking, i did about 15 cranks on my pepper grinder

24 wonton wrappers
1/2 cup stock (veg or chicken)
1 tbsp honey
1 tbsp balsamic vinegar (aged is best!)
asparagus tips, cut in half lengthwise
1/2oz hazelnuts, toasted and roughly chopped
freshly grated parm

saute asparagus pieces (not including tips) in olive oil until slightly browned and tender

let them cool a bit, 5 minutes or so, then put them in a food processor, along with the remaining ingredients for the filling, and process until creamy, yet slightly chunky.

put in a small bowl and set aside.

i made the sauce before i started filling the wonton wrappers, so i wouldn't be overwhelmed and rushed right before i was ready to serve!

for the sauce, use the same skillet that you used to cook the asparagus....on medium heat, add all the ingredients (except hazelnuts and parm) and let mixture reduce for about 5 minutes.

then put in small bowl and set aside.

now, you are ready to start filling!
first, lay out 12 wrappers on a lightly oiled board (keep the remaining 12 covered with a towel) and place about a tablespoon of the mixture on top of each wonton...don't over-stuff!  if you have some remaining, don't worry, just mix it into the sauce!   then, one at a time, wet all the edges of the wonton using either your finger, a paper towel, or a small brush (have a bowl of water next to you), place another wonton from under the towel over top and seal the edges with your fingers, try to get all the air out.   i also crimped the edges with a fork to ensure there was a tight seal. 

this took me about 10-15 minutes.

once they are all filled and sealed, they are ready to cook.

in a large pot, bring about 8 cups of water to a boil.  salt the water liberally, and add half (6) of the ravioli.  cook only 3 minutes, take out with a slotted spoon, and add the other half. 

put on two plates and top with pre-made sauce, toasted hazelnuts, and freshly grated parm.

i served it with some roasted shrimp with fresh thyme and rosemary...super simple!  10oz frozen shrimp (wild caught in the US is best!)...let thaw overnight in fridge or at room temp for about an hour, rinse and place in baking dish, top with olive oil, pepper, fresh rosemary and thyme, and bake at 400 for maximum of 10 minutes.  when it comes out of the oven, sprinkle them with 2 tbsp white wine vinegar and about 1/4 tsp kosher salt.

*please forgive me for the dated plate....all my newer plares were dirty!

this recipe was not as time consuming as the butternut squash wontons, but still not one that i want to make every week!
however, it is definitely a winner....thumbs up for sure!

Ryan thoroughly enjoyed it!!!  AND, we got to enjoy it with some delicious sauvingnon blanc thanks to RyGuy, who surprised me with two bottles of wine...don't worry we didn't drink um both!!!  he new i was working hard on dinner, so he picked up something special after work!  thanks babe! 

if you do not attempt to make this, i still hope you enjoy the pics!!!
have a wonderful day!