Wild Mushroom Ravioli with Fresh Spring Market Vegetables in a Lemony Herb Broth

Serves 4


1 package fresh wild mushroom ravioli, about 15-20 small-medium raviolis
Olive oil
2 sprigs fresh spring garlic, chopped fine
2 ramps, chopped ¼ cup spring red onions sliced round
Zest of 2 lemons
¼ cup parsley, chopped
¼ cup tarragon, chopped
¼ cup chives, chopped
¼ cup carrots, chopped fine
½ cup asparagus tips
½ cup fresh peas, shelled
Juice of 2 lemons
¼ cup dry white wine
1 ½ cups mushroom broth
½ cup asiago cheese shaved (for garnish)


Before you start the vegetables, make sure you have a large pan of salted water boiling for the ravioli that will only take a few minutes. In a medium saucepan heat olive oil and add, garlic, red onions and ramps, sauté for a few minutes until onions are almost translucent but not quite. (The dish is better if the items are a bit fresher or less cooked through) Add lemon zest and fresh herbs and salt and pepper, sauté for not longer than a minute or two. Next add asparagus, carrots and peas and sauté another 2 minutes. Add the juice and the white wine and stir well, loosening any flavors sticking to the pan. Add the mushroom broth and bring to a boil then turn on low covered for 5 minutes and then turn off. In the meantime drop your raviolis in the boiling water in the other large pot and cook for about 3-5 minutes or until raviolis float to the top of the water, take out. Place a few raviolis in each bowl, pour equal amounts of vegetables and juice over them and garnish with the shaved asiago. A few sprinkled chopped chives on top are nice as well.