Baked free-form "ravioli" with asparagus, ramps and morels from Think Like a Chef by Tom Colicchio

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on April 30, 2017

    This was delicious but really, really not worth the effort. Starting from scratch it took two of us about three hours to make, although that includes the hour for the pasta dough to chill. The ragout was great but the stick and half of butter put it in the indulgence column. The real problem with the recipe is the number of dishes you need to use. We used three saucepans and one large pot. It was only one pot because I realized we could cook the asparagus in the same water we used for the pasta sheets. And you also need an oven proof dish for baking the ravioli. I don't mind getting dishes dirty but this set some sort of record.

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