Post image for Recipe: Ravioli di Ricotta e Asparagi con Salsa di Piselli

Recipe: Ravioli di Ricotta e Asparagi con Salsa di Piselli

30 May 2005

(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.

Click here to continue reading this article on Bon Appétit.

Previous post:

Next post: