Name: Asparagus Ravioli in Parmesan Sauce
Cook time: 1 1/4 hr
Total time: 2 1/2 hr
Yield: Makes 6 (first course) servings
Ingredients: Pasta dough; 1 pound asparagus, trimmed; 5 cups rich chicken stock; 1 (3-inch) rind from a wedge of Parmigiano-Reggiano; 1 Turkish or 1/2 California bay leaf; 1/4 cup grated Parmigiano-Reggiano; 1/4 cup mascarpone; 1/4 cup fine dry bread crumbs; 1 teaspoon grated lemon zest; Equipment: a pasta machine

Image may contain Bowl Dish Food Meal and Soup Bowl

Asparagus Ravioli in Parmesan SauceRomulo Yanes

This is a soup that really benefits from homemade stock.

Cooks' note:

Filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered.

Recipe notes

See Related Recipes and Cooking Tips

The Ultimate Broth Comes From Something You Throw Away
*Brodo di Parmigiano*. Say it with me.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

The Ultimate Broth Comes From Something You Throw Away