Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus

Ingredients

• 2 cups asparagus (2-inch)
• 1.5 tablespoons butter 
• 2 large egg whites 
• 2 tablespoons parsley fresh minced
• 1 ounce pecorino cheese fresh grated
• 2 teaspoons poppy seeds 
• 3 inch wonton skins 
• 8 ounces ricotta cheese homemade
• 1.5 ounces pecorino crumbled
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 6 quarts water 

Equipment

• frying pan
• baking sheet
• slotted spoon

Directions

1. 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.
2. Bring 6 quarts water to a boil over medium-high heat.
3. Add 4 ravioli; cook 5 minutes, turning ravioli carefully after 2 1/2 minutes.
4. 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.
5. To prepare topping, melt butter in a large nonstick skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.
6. 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.
7. Add 1/4 cup reserved cooking water; cook over medium-high heat 1 minute or until liquid is reduced by about half.
8. Add ravioli to skillet; toss gently to combine.
9. Sprinkle with ricotta salata; serve immediately.