Ravioli with Asparagus Filling

Look forward to this fine asparagus recipe:

> Always from new one discovers in the spring pasta with

> asparagus filling. I would love to fill my ravioli like this.

> Marianne Luginbuehl, Liestal

Ravioli with asparagus, ricotta and parmesan For the dough, put flour in a large enough bowl and press a bulge in the middle. Mix eggs and form into the flour hollow. Gradually mix with the flour. Then place the dough on a floured surface and knead for at least 10 minutes. If necessary, during the kneading, add a little of the flour set aside or, if necessary, 1-2 tablespoons of water. Cover with upturned baking dish and rest for 1 hour.

In the meantime, cook stuffing: Chop the woody ends of the asparagus. In a frying pan melt 3/10 of the butter. Sauté asparagus in it for 3-4 min, season with salt, add a tiny bit of water and steam with the lid closed for another 10 min until just barely tender. Set aside half of the spears. Cut the rest of the asparagus very thin.

Mix asparagus pieces with ricotta, half of the parmesan and egg yolks. Season with salt and pepper.

Roll out the dough 1/2 mm thin and cut into even strips, 5 cm wide, on each of which you put a small spoonful of asparagus folding at intervals of about 5 cm. Brush the edges of the dough strips and between the heaps of filling with water. Fill each with

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