Cooking

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 edges of skin with water; place 1 skin over filling, stretching slightly to meet edges of bottom skin. Press edges together with a fork to seal; place on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining skins and ricotta mixture to form 24 ravioli.

Bring 6 quarts water to a boil over medium-high heat. Add 4 ravioli; cook 5 minutes, turning ravioli carefully after 2 1/2 minutes. Remove ravioli from water with a slotted spoon; place on a platter. Repeat procedure with remaining ravioli; cover and keep warm. Reserve 1/2 cup cooking water.

To prepare topping, melt butter in a large nonstick skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Add 1/4 cup reserved cooking water, asparagus, and 1/4 teaspoon salt; cook 3 minutes or until asparagus is crisp-tender and water evaporates. Stir in poppy seeds; cook 30 seconds. Add 1/4 cup reserved cooking water; cook over medium-high heat 1 minute or until liquid is reduced by about half. Add ravioli to skillet; toss gently to combine. Sprinkle with ricotta salata; serve immediately.

Heat large pot of water to boil, toss in a pinch of salt. Add fettccine to boiling water; cook until al dente.

Meanwhile, melt butter in skillet of medium heat, stir in flour until smooth and fully incorporated. Slowly whisk in milk. Cook, stirring often until sauce thickens, about 5 minutes. Remove from heat. Stir in 1/4 cup of the cheese. Add salt and pepper to taste. Toss sauce with drained pasta. Toss in the remaining cheese.

Boil enough water to cover the potatoes. Once boiling add the potatoes and a pinch of salt. Boil until potatoes are fork tender 18-20 minutes.

While the potatoes are cooking make the dressing by combining green onion, lemon juice, evoo, vinegar, and s&p to a small mixing bowl. Combine thoroughly, cover, and place in refrigerator until time to use.

When the potatoes are cooked allow them to cool and then toss with dressing. Refrigerate at least one hour prior to serving if you can keep your fork out of it long enough.