Recipe: Asparagus Ravioli

Asparagus ravioli


  • 1 bunch asparagus, trimmed and cut into 1/2 inch pieces
  • 2 spring onions, coarsely chopped
  • 1 cup ricotta
  • 1/4 t. nutmeg
  • 1/2 cup plus more for topping of Reggiano Parmigiano, grated
  • 1/2 cup plus more for topping of Pecorino Toscano, grated
  • 2 Tablespoons extra virgin olive oil
  • 1/2 stick butter
  • Salt and pepper to taste


  1. In a large saute pan add the olive oil over medium high heat.
    Add the spring onion and chopped asparagus, reserving the spear tops.
  2. Season with salt and pepper and cook until tender, approximately 10 minutes
  3. Set this mixture aside to cool.
  4. In a bowl whisk together the ricotta, nutmeg and 1/2 cup of each cheese
  5. Add the cooled asparagus mixture and gently mix.
    This mixture is a wonderful spring filling for ravioli. Find your favorite fresh pasta recipe and a ravioli mold and make ravioli.
  6. The ravioli will cook in salted gently boiling water for approximately 4 – 6 minutes depending on the thickness of the pasta. Drain the ravioli and reserve about 1/2 cup of the pasta cooking water.
  7. While the ravioli are cooking melt the butter in a saucepan just until melted, do not brown. Add the reserved asparagus tips and cook until just tender.
  8. Add the cooked ravioli and the 1/2 cup of reserved pasta water to the saucepan with the asparagus tips. Toss the ravioli. Place in warm bowls. Top with the reserved cheeses and few grinds of black pepper.
  9. This recipe makes about 36 small ravioli or 24 free form ravioli.
  10. The size will depend on size of ravioli. This recipe will serve 6 people.

Humane Society Dinner Raises $5,000

Humane Society of Boulder Valley - Cork FundraiserOn Thursday, March 8, our head chef Jim Smailer celebrated 30 years at The Cork by hosting a dinner at The Cork to benefit the Humane Society of Boulder Valley.

Fifty-one guests enjoyed a dinner which featured sustainable and humanely raised ingredients.  The Cork raised over $5,000 for the Humane Society.   It was a fun evening filled with great food, wines, and camaraderie.

The Cork is also donating a “Dinner For Eight” package to be prepared by Chef Jim Smailer. This special dinner event will be auctioned off during the silent auction event in this year’s Bark To The Future  scheduled  for April 28 at Coors Event Center.

Photo Caption:

The Humane Society Benefit Dinner, celebrating Jim Smailer’s 30 year anniversary as Executive Chef the was a huge success at the Boulder Cork on March 8, 2012. With many thanks to those who attended or donated to the dinner, the sold-out event raised over $5,000 for the local Humane Society. Pictured are (l-r) Don Shires, Sabrina Shires, Kate Smailer, Jim Smailer and Lisa Pederson.