Ravioli with Melting Asparagus & Parmigiano Filling

Ingredients for 4 servings:

• 1 2/3 cups all-purpose flour (200g)
• 2 eggs
• 2 1/2 cups ricotta cheese (600g)
• 4 eggs
• 1.1 lbs asparagus (500g)
• Extra virgin olive oil, to taste
• Salt, to taste 
• Pepper, to taste
• Chervil, to taste
• 1/2 cup grated Parmigiano Reggiano cheese (60g)
• 1/2 cup milk (100ml)

Prepare the Fresh Pasta:

• Place the flour in a mound on a work surface and make a well in the center.
• Crack the eggs into the well and mix until a smooth, homogeneous dough forms.
• Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Prepare the Filling:

• Cut the asparagus into pieces and sauté in a pan with a drizzle of olive oil, salt, and pepper.
• Set aside some asparagus tips for the final garnish and make a cream from part of the asparagus.
• In a bowl, mix the ricotta with the grated Parmesan cheese, chopped asparagus pieces, salt, and pepper to taste.

Prepare the Parmigiano Reggiano Sauce:

• Heat the milk in a double boiler and add the grated Parmigiano Reggiano cheese, stirring until you obtain a smooth cream.

Assemble the Ravioli:

• Roll out the pasta dough with a rolling pin or pasta machine until you get a thin sheet.
• Use a piping bag to form circles of filling on the pasta sheet, placing an egg yolk in the center of each circle and a pinch of salt on the yolk.
• Cover with another sheet of pasta and cut out circles using a cookie cutter.

Cook the Ravioli:

• Boil the ravioli in plenty of salted water for 3 minutes.
• In a pan, melt some butter until it turns nut-brown, add a splash of the cooking water, and flavor the ravioli.

Plating:

• Serve the ravioli with the asparagus cream and Parmigiano sauce, garnish with asparagus tips, and a few fresh chervil leaves.