Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus
- Ravioli:
- 1 cup Homemade Ricotta Cheese ((8 ounces))
- 1/4 cup grated fresh pecorino Romano cheese ((1 ounce))
- 2 Tbs minced fresh flat-leaf parsley
- 1/8 tsp salt
- 2 large egg whites
- 48 round gyoza skins ((3-inch))
- 6 quarts water
- Topping:
- 1 1/2 Tbs butter
- 2 cups slices asparagus ((2-inch))
- 1/4 tsp salt
- 2 tsp poppy seeds
- 1/3 cup crumbled ricotta salata cheese ((about 1 1/2 ounces))
- 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.
