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                                                                  The contrast between the emerald asparagus and the black poppy seeds is striking atop the ravioli. If you can't find round gyoza skins, cut square wonton wrappers into circles with a 3-inch round cutter. Ricotta salata is a firm aged cheese with a sharp, slightly sweet flavor; substitute Parmesan if your supermarket doesn't carry it.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cup homemade ricotta cheese
                                                                  • Yes No 1/4 1 oz cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 48 3 inch round gyoza skins
                                                                  • Yes No 6 qt water
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 cup sliced asparagus
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp poppy seed
                                                                  • Yes No 1/3 cup crumbled ricotta salata cheese
                                                                  • 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.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 4 ravioli, about 1/3 cup asparagus mixture, and about 1 tablespoon ricotta salata)
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