Asparagus Filling

Name: Asparagus Filling
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 pound asparagus, trimmed and cut crosswise into 1/4-inch pieces; 2 bunches scallions trimmed and sliced crosswise into 1/4-inch pieces (about 1 cup); 1/2 teaspoon salt; 1 pound (2 cups) ricotta, fresh or packaged; 1 egg; 1 cup freshly grated Parmigiano-Reggiano or Grana Padano; 1/4 teaspoon freshly ground white pepper

8 ingredients

4 steps

Ingredients

3 tablespoons extra-virgin olive oil
1/2 pound asparagus, trimmed and cut crosswise into 1/4-inch pieces
2 bunches scallions trimmed and sliced crosswise into 1/4-inch pieces (about 1 cup)
1/2 teaspoon salt
1 pound (2 cups) ricotta, fresh or packaged
1 egg
1 cup freshly grated Parmigiano-Reggiano or Grana Padano
1/4 teaspoon freshly ground white pepper

Directions

1

Pour the oil into a medium skillet, stir in the sliced asparagus and scallions, sprinkle with 1/4 teaspoon of the salt, and cook about 3 minutes over medium heat, until the asparagus is soft but not browned and the scallions are wilted.
2

Let cool briefly.
3

Stir together the ricotta, egg, and grated cheese until smooth.
4

Stir in the wilted vegetables, scraping the pan to include the oil, and fold together with the pepper and remaining 1/4 teaspoon salt until evenly blended.