Name: Ravioli di Ricotta e Asparagi con Salsa di Piselli
Yield: 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 (click for recipe); Extra-virgin olive oil

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