Name: Ravioli di Ricotta e Asparagi con Salsa di Piselli
Yield: Makes 6 servings
Ingredients: 1 cup shelled fresh or frozen green peas; 1 cup water; 1 tablespoon chopped green onion; 1/2 teaspoon salt; 1 pound slender asparagus; 3/4 cup fresh whole-milk ricotta cheese (6 ounces); 1 teaspoon minced fresh mint; 1 large egg; Fresh Egg Pasta; Extra-virgin olive oil

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Ravioli di Ricotta e Asparagi con Salsa di PiselliPornchai Mittongtare

Ricotta and Asparagus Ravioli with Green Pea Sauce

In spring, the Roman markets are vivid with the bright green of the baby peas and young asparagus that grow in the volcanic soils of Lazio and neighboring Campania. Here's a fresh idea for combining both vegetables in a dinner-party-worthy dish.

Recipe notes

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