Ricotta-Pea Ravioli with Asparagus and Mushrooms
00 Flour, or "doppio zero" (double zero), is high-protein Italian flour that's as fine as talcum powder, so it makes an especially silky dough. It's available in many Italian markets, as well as online (amazon.com carries it). You can substitute all-purpose flour, but the pasta won't be as finely textured. Use a mandoline or vegetable peeler to shave the asparagus.
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