- In a bowl, combine ricotta, egg, dill, lemon zest, salt, and pepper. Set aside.
- On a clean work surface, arrange 24 thawed wonton wrappers and place ½ shrimp on each topped with a full 5 mL (1 tsp.) of ricotta mixture.
- Moisten edges of wrappers with a finger and some water and cover with a second wrapper, taking care to stick them together while removing as much air as possible.
- Repeat in several batches so ravioli don’t dry up. Set aside.
- In a skillet, melt butter over medium-high heat and mix in asparagus and pine nuts. Set aside.
- Submerge ravioli in a pot of boiling water and cook for 2 to 3 minutes. Cook six ravioli at a time and divide onto plates as soon as each batch is ready.
- Pour buttered asparagus and pine nuts over ravioli and sprinkle with Parmesan and chives.
- Season with salt and pepper.
To easily remove the tough part from an asparagus stalk, simply fold over. The stalk will snap off where it becomes more tender. The cooking time for the asparagus and pine nuts is 3 to 4 minutes for crispy asparagus.
Ravioli cannot be frozen and keep 3 days in the fridge. Shrimp can be replaced by an equal amount of lobster or crab meat.