Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus

Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons minced fresh flat-leaf parsley
  • 6 quarts water
  • 1/8 teaspoon salt
  • ¼ teaspoon salt
  • 1/3 cup (about 1 1/2 ounces) crumbled ricotta salata cheese
  • 2 large egg whites
  • 2 teaspoons poppy seeds
  • + 7 more ingredients
    • 1 cup (8 ounces) Homemade Ricotta Cheese
    • ¼ cup (1 ounce) grated fresh pecorino Romano cheese
    • 1 ½ tablespoons butter
    • Topping:
    • Ravioli:
    • 48 (3-inch) round gyoza skins
    • 2 cups (2-inch) slices asparagus

To prepare ravioli, combine Homemade Ricotta Cheese, pecorino Romano, parsley, 1/8 teaspoon salt, and egg whites; mix with a fork until blended. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 2 teaspoons ricotta mixture into center of skin. Moisten edge...

View full recipe at My Recipes

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