Ravioli di Ricotta e Asparagi con Salsa di Piselli

Ravioli di Ricotta e Asparagi con Salsa di Piselli
Photo by Pornchai Mittongtare

Ingredients

  • 1 tablespoon green onion
  • 1 cup fresh or frozen green peas
  • 1 teaspoon fresh mint
  • 1 large egg
  • Fresh Egg Pasta
  • Extra-virgin olive oil
  • ¾ cup fresh whole-milk ricotta cheese
  • + 3 more ingredients
    • 1 pound slender asparagus
    • 1 cup water
    • ½ teaspoon salt

Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)...

View full recipe at Epicurious

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