1/2 cup fresh Peas (blanched) 1/2 cup Mascarpone 1/2 cup fresh Ricotta (strained) Salt and freshly cracked Black Pepper 1 Lemon (zest) 1 bunch Basil (roughly chopped and divided)
In a food processor, blend together the peas, cheeses and season with salt and pepper. Stir in the lemon zest and basil.
1 pound fresh Pasta Sheets (cut into 3 inch squares) Semolina for dusting
Lay pasta squares out on a surface dusted with semolina or flour. Place a spoonful of the cheese mixture into the center. Brush edges lightly with water and fold in half and press with fingers to seal. Cover ravioli with a slightly dampened towel until ready to cook.
1 bunch Asparagus (cleaned; trimmed amd sliced on a bias) 1 cup Sugar Snap Peas (thinly sliced) 4 Scallions (sliced)
Heat a large saute pan with a few tablespoons of olive oil over medium-high. Add the asparagus, sugar snap peas and scallions and season with salt and pepper. Cook for 2 minutes to soften slightly. Reduce heat to low.
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
Add ravioli to boiled water and cook for 3 to 4 minutes. Remove with a spider or large slotted spoon and transfer to the saute pan. Top with remaining basil. Toss ravioli in pan to coat in vegetables and sauce. Plate ravioli and garnish with parmesan.
Helpful Tips: 1. The filling for the ravioli should be almost the same texture as the sauce. 2. You can substitute any spring vegetables you find at the store. 3. The ravioli can be made in advance and frozen on cookie sheets until ready to use. Just thaw and boil. 4. Reserve some of the pasta water before draining and add it to the sauce for the best consistency.