Savor The Season’s Best Flavors

Spring has made its triumphant arrival in Monmouth County, and we’re seeing it everywhere—in our neighborhoods, in our gardens [link garden center item from this newsletter] and especially in our produce section. Soon, local farms and farmers markets will be teeming with the Garden State’s best, and you should take advantage of it.

Here’s two ways to do just that. Check out these two veggie-forward recipes, featured in the April issue of MONMOUTH. Try a tempting Lemon Ricotta Asparagus Ravioli, or a more indulgent bite of Creamy Bacon Tortellini with Charred Broccoli. Either is the perfect way will spruce up a seasonal table.

Lemon Ricotta Asparagus Ravioli

Yields 6 servings

• 1 bunch asparagus, ends trimmed
• 1 cup fresh basil
• 1 cup whole milk ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ cup roasted pistachios, shelled
• juice and zest of 2 lemons
• kosher salt and pepper
• 40-50 circle or square wonton wrappers

White Wine Butter Sauce

• 4 Tbs. salted butter
• 2 Tbs. chives, chopped
• 1 Tbs. fresh thyme, chopped
• ½ cup white wine or chicken broth
• 1 cup low sodium chicken broth
• pinch of crushed red pepper

A pro tip from Annie Zappulla, a registered dietitian at A to Z Wellness Solutions in Sea Girt: “Make these tasty raviolis more heart healthy by using a low-fat ricotta cheese in the filling and swapping butter for olive oil in the white wine sauce. You can use chicken bone broth to replace the chicken broth to boost the protein content.”

DIRECTIONS

Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water.

In a food processor, combine 3/4 of the asparagus (reserve the remaining for serving), the basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth.

Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the raviolis covered as you work to prevent them from drying out.

To make the butter sauce: In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper and a pinch of crushed red pepper. Cook 5 minutes or until the sauce has reduced slightly.

Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.

Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with the remaining asparagus.

Creamy Bacon Tortellini with Charred Broccoli

Yields 6 servings

• 1 lb. fresh cheese tortellini
• 4 thick-cut slices bacon, chopped
• 2 Tbs. extra-virgin olive oil
• 2 cups broccoli florets, roughly chopped
• kosher salt and black pepper
• 4 Tbs. salted butter
• 3 cloves garlic, minced or grated
• 1 Tbs. fresh oregano (or 1 tsp. dried oregano), chopped
• 1 Tbs. fresh thyme (or 1 tsp. dried thyme), chopped
• 1 pinch crushed red pepper flakes
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc  (or chicken broth)
• 1 cup heavy cream or canned full-fat coconut milk
• 4 oz. cream cheese, room temperature
• 1 cup Parmesan cheese, grated

For a healthier alternative, Zappulla suggests: “Using coconut milk instead of heavy cream in this recipe will still delivery that richness and creaminess, while reducing the fat content by 35 percent. In addition, just one cup of broccoli provides over 90 percent of your daily recommended vitamin C intake!”

DIRECTIONS

Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the broccoli and season with salt and pepper. Cook until the broccoli is crisping on the edges, 3 to 4 minutes. Toss the broccoli, add the olive oil and cook another 2-3 minutes, until crisp. Remove the broccoli from the skillet to a plate.

In the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, thyme and a pinch of crushed red pepper. Cook one minute, then pour in the wine. Simmer 2-3 minutes. Add the cream and cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the Parmesan. Season with salt and pepper. Toss in the tortellini and cook 2-3 minutes, then remove from the heat.

Divide the tortellini between plates and top with charred broccoli and bacon. Eat and enjoy immediately.

Trying these recipes out? Don’t forget to tag us @monmouthmagazine in all your best moments!