Pesto + asparagus manicotti

Posted by Dana McMahan on April 20, 2008

Tonight’s dinner started when we saw asparagus on sale at Whole Foods yesterday. We bought a 1 ½ pound bunch then debated for the next hour whether to make lasagna with it or not. Our last attempt was rather a failure.

While staring at the frozen freshly made pasta selections in our wonderful pasta store in Louisville, Lotsa Pasta, I noticed the manicotti sheets and instantly decided to try the asparagus in them. Asparagus isn’t bulky enough for a lasagna, but these tubes would be perfect. I also picked up some really good ricotta – I abhor the nasty dry stuff sold in grocery stores, but this whole milk whey ricotta is sweet and creamy.

We didn’t have a recipe in mind yet, but decided to do a straightforward béchamel with the addition of pesto concentrate, and a cheese filling (also pesto-infused). It came together beautifully.

Pesto + asparagus manicotti

12 big asparagus spears
Package of 12 fresh manicotti sheets
2 cups milk
2 Tbsp butter
2 Tbsp all purpose flour
salt and pepper
2 Tbsp Pesto concentrate
16 oz whole milk whey ricotta
1 Tbsp parsley, chopped
2 large eggs
1/2 cup grated parmesan
½-1 cup shredded mozzarella

Pesto béchamel

Scald milk – heat just until it bubbles around the edges. Set aside.

Melt butter in medium saucepan over medium low heat

Whisk in flour until well blended – about a minute and a half

Remove pan from heat and slowly whisk in scalded milk

Stir in 1 Tbsp pesto concentrate

Meanwhile bring a large pot of water to boil. Peel the lower two thirds of the asparagus and slice in half lengthwise. Boil the asparagus about two minutes. Drain and rinse with cool water.

Cheese filling

Beat ricotta in a bowl until fluffy
Beat in (one at a time) two large eggs

Add parsley, parmesan, pesto concentrate, salt and pepper to taste

Assemble the manicotti

Spoon a thin layer of béchamel into bottom of large baking dish (or divide between two smaller ones).

Place two asparagus (half) spears diagonally on each sheet. Spoon equal amounts of ricotta filling into each one (about two tablespoons each).

Fold sheet over the asparagus and roll closed.

Arrange in a baking sheet and top with béchamel. Sprinkle with mozzarella, then salt and pepper.

Stick a few toothpicks in to help manicotti stay together.

Cover with aluminum foil and bake in a 350-degree oven for 30-40 minutes. Remove foil for the last five minutes. If the top doesn't start to brown and bubble turn the broiler on until it does.