Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water.

In a food processor, combine 3/4 of the blanched asparagus, basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth.

Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Keep the ravioli covered as you work to prevent them from drying out.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chives and cook for 30 seconds to 1 minute until fragrant.

Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.

Divide the ravioli among bowls and ladle the butter sauce over them. Top with the remaining asparagus and serve immediately.