Ricotta Lemon Ravioli with Walnuts and Asparagus | TasteToronto

Ingredients

• 1 1/4 cups all-purpose flour
• 1 egg
• 1/4 cup hot water
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 packed tablespoons basil, chopped
• 1 teaspoon lemon zest
• 1/2 cup Parmesan cheese, grated
• 3/4 cup ricotta cheese
• 1/2 pound asparagus
• 2-4 tablespoons fresh lemon juice (from 1 lemon)
• 3 tablespoons unsalted butter
• 1/4 cup walnut pieces
• 4 tablespoons parsley, minced
• Salt and pepper, to taste
• 2-4 tablespoons Parmesan, grated (plus more for serving)