Ricotta Ravioli With Browned Poppy Seed Butter And Asparagus

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1 cup (8 ounces) Homemade Ricotta Cheese

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

2 tablespoons minced fresh flat-leaf parsley

1/8 teaspoon salt

2 large egg whites

48 (3-inch) round gyoza skins

6 quarts water

1 1/2 tablespoons butter

2 cups (2-inch) slices asparagus

1/4 teaspoon salt

2 teaspoons poppy seeds

1/3 cup (about 1 1/2 ounces) crumbled ricotta salata cheese

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