Name: Ravioli di Ricotta e Asparagi con Salsa di Piselli
Yield: Makes 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; Extra-virgin olive oil

Image may contain Ravioli Food and Pasta

Ravioli di Ricotta e Asparagi con Salsa di PiselliPornchai Mittongtare

Ricotta and Asparagus Ravioli with Green Pea Sauce

In spring, the Roman markets are vivid with the bright green of the baby peas and young asparagus that grow in the volcanic soils of Lazio and neighboring Campania. Here's a fresh idea for combining both vegetables in a dinner-party-worthy dish.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.