Ravioli di Ricotta e Asparagi con Salsa di Piselli

Name: Ravioli di Ricotta e Asparagi con Salsa di Piselli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams slender asparagus; 1 large egg; 6 servings Fresh Egg Pasta; 1 teaspoon minced fresh mint; 1 Tbsp chopped green onion; 237 milliliters shelled fresh or frozen green peas; 6 servings Extra-virgin olive oil; 1 teaspoons salt; 170 grams 3/4 cup fresh whole-milk ricotta cheese; 237 milliliters water

Ravioli di Ricottan e Asparagi con Salsa di Piselli might be just the Mediterranean recipe you are searching for. Watching your figure? This vegetarian recipe has 407 calories, 14g of protein, and 17g of fat per serving. For $1.35 per serving, you get a hor d'oeuvre that serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of peas, olive oil, water, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly.

Ingredients you will need

Peas

Equipment you will use

Sauce Pan

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.)

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Blender

Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain; place in bowl of ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain; pat dry.

Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.

Ingredients you will need

Salt And Pepper

Asparagus

Cheese

Mint

Egg

Equipment you will use

Bowl

Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart.

Ingredients you will need

Pasta Dough

Ricotta Cheese

Mounds Bar

Pasta

Egg

Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 3

Ingredients you will need

Ravioli