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1
Bring first 4 ingredients to boil in small saucepan.
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2
Cook uncovered until peas are just tender, about 3 minutes.
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3
Cool slightly.
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4
Transfer mixture to blender; puree until smooth (sauce will be thin).
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5
Season with salt and pepper.
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6
DO AHEAD Can be prepared 6 hours ahead.
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7
Cover and chill.
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8
Rewarm before using.
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9
Cut top 3 inches off asparagus; cut into 1/2-inch lengths.
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10
Cook in saucepan of boiling salted water until tender, about 3 minutes.
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11
Drain; place in bowl of ice water.
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12
Drain; pat dry.
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13
Mix cheese and mint in medium bowl.
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14
Stir in asparagus.
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15
Season with salt and pepper; mix in egg.
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16
Place flour in processor.
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17
Add eggs.
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18
Using on/off turns, blend until clumps of moist dough form (do not process into ball).
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19
Turn dough out onto lightly floured work surface; shape into ball.
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20
Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes.
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21
Wrap in plastic.
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22
Let rest at room temperature at least 20 minutes and up to 2 hours.
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23
Cut dough into 8 equal pieces.
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24
Cover with plastic wrap.
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25
Set pasta machine to widest setting.
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26
Flatten 1 dough piece into rectangle; run through machine.
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27
Fold in half crosswise (end to end) and run through again.
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28
Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick).
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29
Place sheet on lightly floured work surface; cover with plastic.
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30
Repeat with remaining pasta pieces.
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31
Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart.
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32
Brush pasta edges and between mounds of filling lightly with water.
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33
Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal.
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34
Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli.
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35
Repeat with more pasta and remaining filling, making about 36.
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36
(Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.)
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37
Place ravioli on floured baking sheet; let dry 30 minutes.
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38
DO AHEAD Can be made 6 hours ahead.
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39
Cover; chill.
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40
Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently, about 3 minutes.
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41
Drain ravioli.
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42
Divide hot pea sauce among 6 plates.
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43
Top with ravioli.
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44
Drizzle with olive oil and serve.
