What would I do without my food processor in the kitchen? Honestly, I don't know. I absolutely love to make pestos in it and pie dough and grind cheese. I puree fruit, make fillings, grind herbs, and blend sauces in it. It's just a workhorse. And it's always been a Cuisinart. Until now. The good folks at Magimix by Robot-Coupe sent me a Magimix food processor to try and I absolutely love it. And because I love it so much, they are going to ship one (in stainless steel) to one of you lucky readers. This is a $400 machine and you could have one in your kitchen!
Robot Coupe has been making food processors for decades, mostly for commercial use. Now Magimix by Robot-Coupe is selling a series of models for home use that are really great. I have the 14-cup model, which is what they will send the winner of this giveaway. It comes with three nesting bowls, which I love. There is a small bowl for small jobs, a medium bowl for using the discs to shred or slice items, and a large bowl with a large blade for big jobs. One of the things I do most often in my food processor is make pestos and the first step in making the pesto is usually to put the hard cheese in the food processor and grind it. This machine does the job better than my Cuisinart, which I couldn't believe. Every task I've thrown at it, it has performed with flying colors. And I just love the design and how easy it is to use. One of the other things I really like about the food processor is the little storage unit they give you for the extra blades and the discs. It's really nice and keeps everything organized. Included in the set comes two blades, one dough blade, two grating discs, two slicing discs, a blender whisk attachment, an egg whisk and a spatula. Quite a set.
To enter this giveaway, just scroll down to the end of this post and use the Giveaway Widget. All you have to do to enter is to leave a comment (via the widget) about what you would look forward to making with the food processor. If you want to have additional chances to win, you can also use the widget to like me on my Facebook Fan Page or Pinterest or to like Magimix on their Facebook page. So you can have multiple chances to win! (You must be a resident of the United States.) A winner will be selected randomly.
As for this recipe, these ravioli are super easy and fun to make because you can use the wonton wrappers that I've used before for pasta sheets that are such a convenience. You find them in the refrigerated produce section of your grocery store. The filling is a snap to make in the food processor and the ravioli cook up in about 3 minutes!
Asparagus Ravioli
makes about 24 ravioli
for a printable recipe click here
you will need a 3" biscuit cutter
Ingredients:
- 12 ounces fresh asparagus, divided
- ¼ cup extra virgin olive oil, divided
- 8 green onions, chopped, white and light green parts only
- ½ teaspoon sea salt
- ½ teaspoons ground black pepper
- ⅛ teaspoon red hot chili pepper
- 2 tablespoons chopped chives, divided
- 1½ ounces pecorino cheese (or any other hard cheese you like)
- 4 ounces ricotta cheese
- 1 egg
- 1 package won ton wrappers, about 50 wrappers (I use Nasoya)
- 2 tablespoons butter
look how easy and fun these ravioli are to make using ready made wonton wrappers!
Instructions:
Take 6 ounces of the asparagus and chop into thirds. In a large fry pan, heat 1 tablespoon of the olive oil and the green onions and cook over medium low heat for about two minutes. Add the 6 ounces of asparagus, sea salt, and peppers and stir. Add about 1/4 cup of water to the vegetables, cover with a lid and cook for about 8 minutes, or until the asparagus is completely tender. (If your heat is too high, the water may completely cook off so check it - add a little water if needed so the asparagus doesn't burn.) Once the asparagus is soft, remove the lid and cook for a minute or so just until the liquid has completely evaporated. Add 1 tablespoon of the chopped chives. Transfer to a bowl to completely cool. Don't bother washing the fry pan - you can use it again for the sauce for serving if you want.
Place the pecorino cheese in a food processor and process until finely ground. Add the ricotta cheese, the egg and the cooled asparagus mixture and process until smooth, scraping down the sides with a spatula.
Place a wonton wrapper on the counter (I like to work with four at a time). Add a rounded teaspoon of the asparagus puree to the middle of the wrapper. With a little pastry brush, or even your finger, brush water all around the wonton wrapper. Lay another wrapper on top and, making sure all the air is pushed out, press down to seal all around the filling. Press the biscuit cutter on top and push down. Place the finished ravioli on a flour lined baking sheet. Repeat with remaining wonton wrappers and filling. Lightly cover the ravioli with plastic wrap and refrigerate until ready to use. (If you're going to refrigerate for a long time, like all day, make sure there is plenty of flour on the bottom of the baking sheet. The filling will eventually make the bottom of the ravioli a little wet and they will stick if you aren't careful).
To serve: Bring a large pot of salted water to a boil. Take the remaining 6 ounce of asparagus and, starting from the bottom of the spears, cut into coins, leaving the tips intact. Heat the remaining olive oil and the butter in the large saute pan. Add the asparagus and 1/4 cup of water and cover, cooking gently until the asparagus is tender. Turn heat down to low.
Add the ravioli with a long handled strainer or spider, a few at a time, into the boiling water. Allow to simmer but not boil, for about 3 minutes. (If you boil vigorously, the ravioli can burst). Remove with the strainer and add to the asparagus in the saute pan. Gently stir, coating the ravioli in the oil and butter. Repeat with remaining ravioli.
Turn ravioli out on a serving dish and garnish with the remaining chopped chives.