Spinach Ravioli with Asparagus Garlic Butter Sauce

Add pine nuts to dry skillet. Toast pine nuts over medium-low heat until golden. Watch carefully, to ensure they don’t burn. Remove pine nuts and set aside

Add oil to skillet over medium heat. Once warm, add minced onion and cook for 2 minutes. Add minced garlic and cook for 30 seconds. Add spinach and cook until wilted, stirring frequently. Remove from heat and allow mixture too cool for about 5 minutes.

In large bowl, combine ricotta, mozzarella, onion powder, garlic powder, nutmeg, salt and pepper.

Transfer cooked spinach to cutting board and chop into small pieces. Add to bowl with cheese and seasonings, and mix well until fully combined. Taste mixture, and adjust seasonings if necessary

Lay wonton wrappers on a flat surface. Scoop 1/2 tablespoon of spinach mixture to the center of half of the wrappers.

Combine egg and water, and beat well to create egg wash. Using your finger, spread a thin layer of egg wash along the edges of the wonton wrappers with the filling.

Cover each filled wonton wrapper with a plain wrapper. Press lightly in the middle to remove air bubbles, and then firmly press the edges. Take a fork, and press the edge of the fork tines around all 4 edges of each ravioli.

Melt 1/2 tablespoon butter in skillet over medium heat. Add asparagus and saute for about 5 minutes, until tender-crisp. Remove asparagus and set aside.

Melt remaining butter in skillet. Add sliced garlic and wine, and simmer for about 5 minutes.

Carefully add ravioli to a large pot of salted, boiling water. Work in batches of about 5 ravioli at a time, and cook ravioli for 2 minutes.

Drain ravioli and immediately toss in garlic butter sauce. Plate ravioli and sauce, and top with asparagus and pine nuts. Finish with a shave of fresh Parmesan.