Ricotta-Pea Ravioli With Asparagus And Mushrooms

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2/3 cup whole-milk ricotta cheese

1/2 cup frozen petite green peas, thawed and coarsely chopped

1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh chives

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon grated lemon rind

7 1/2 ounces 00 flour (about 1 1/2 cups)

2 tablespoons water

2 large eggs

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped shallots (about 2)

5 teaspoons chopped fresh chives

1/2 teaspoon chopped fresh thyme

2 (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

1 cup fat-free, less-sodium chicken broth

Remaining ingredients:

1/2 pound asparagus, thinly shaved

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

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