Summer Plans: Asparagus Ravioli

Chef Kristin Butterworth of Nemacolin Woodlands Resort shares a dreamy asparagus ravioli recipe.

Life “on the mountain,” as Chef Kristin Butterworth describes her perch high up in the Alleghenies about 60 miles southeast of Pittsburgh, is sweetest in the summer. Lush green woods and meadows are almost all that the eye can see – except for the possible interruption of a patch of sky or a glittering stream far down in a valley. What does a resident of this earthly paradise do? Grow. Cook. Eat. Relax. Sounds idyllic, doesn’t it?

Chef Kristin also supervises all the food that happens at Nemacolin Woodlands Resort, a 2,000-acre hospitality complex with three hotels, a series of luxury residences, a world-class spa, a golf club, five restaurants, a couple of bars, a team room and an ice cream parlor. And a private airstrip. And that’s not even a complete list. We can’t even talk about the art collection, the shops, the hiking or the horseback riding. But we can share the day we spent contemplating summer food with Chef Kristin, who says, “Summer for me means the triumphant return of green, raw and simple ingredients where you allow peak-season flavors to shine with minimal changes and enhancements. They don’t need much to make them glow.”

Asparagus Ravioli

Serves 4 to 6

Egg Pasta

2 ½ cups 00 farina flour

¾ tsp kosher salt

2 whole eggs

3 egg yolks

1 tbsp olive oil

In a KitchenAid or similar mixer combine the flour and salt. Add eggs, yolks, and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.

Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 40 minutes.

Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dishtowel when not in use. Using a pasta roller, set to the thickest (widest) setting, roll one piece of dough out onto a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.

Reduce the setting, and repeat rolling and folding the dough, passing it through the machine until you reach the “number 2” thickness.

Cut the pasta into desired size for the raviolis. Place cut pasta on a flour-dusted sheet tray and cover with a dishtowel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top.

Asparagus Ravioli Filling

Serves 4 to 6

1 lb asparagus, roughly chopped

6 tbsp cream cheese

¼ cup Parmesan cheese

½ tsp minced garlic

Salt and pepper, to taste

Bring a medium pot of well-salted water to a boil over high heat. Have ready a bowl of ice water to shock the asparagus to stop the cooking process. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. In a food processor (or by hand), chop the asparagus very finely and transfer to a medium bowl. Add the cream cheese, Parmesan, and garlic to the chopped asparagus; mix well. Season to taste with salt and pepper.

For the ravioli:

Arrange your cut pasta on a work surface. Put 1 level tablespoon of the asparagus filling in the center of each piece of dough. Using a spray bottle, moisten the edges of each with water. Top each with another piece of pasta and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth or freeze until ready to use.

Preserved Lemon Vinaigrette

Serves 4 to 6

1/3 cup olive oil

¼ cup lemon juice

1 tsp Dijon mustard

½ tsp honey

3 tbsp preserved lemon, brunoise-cut or small dice

Salt and pepper, to taste

Combine all ingredients in a small mixing bowl with a whisk. The honey and Dijon should emulsify the vinaigrette but you will need to mix before serving. Feel free to adjust the dressing with salt and pepper and maybe some additional honey if needed.

STORY AND PROP STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE/ RECIPE AND FOOD BY CHEF KRISTIN BUTTERWORTH, NEMACOLIN WOODLANDS RESORT