Serves 6: 2 eggs, 200 g hard wheat flour, 1 kg white asparagus, 125 g light cream, 200 g Piave cheese (or, if not available, parmesan cheese), Moletto Extra-virgin olive oil Velato.
To prepare: Prepare the pasta by kneading the eggs and a sufficient amount of flour to create a firm dough. Let rest for 30 minutes wrapped in plastic wrap. In the meantime, clean and peel the asparagus and slice into small rounds. Place to cook in a small frying pan with a bit of oil. Salt and let cook until the asparagus is tender and all the liquid has evaporated. When cool, add 80 g of grated Piave or parmesan cheese.
Roll out the dough into thin sheets and cut into 4-in squares. Place a spoonful of asparagus filling in the middle of each square, fold to form a triangle and press the edges to seal.
Cheese sauce: Heat the cream over low heat, add 100 g of grated Piave (or parmesan) cheese and stir until completely melted.
Cook the ravioli in boiling salted water for a few minutes.
Prepare individual plates as follows: place two spoonfuls of the cheese sauce on each plate, add two well-drained ravioli, then another two spoonfuls of the sauce with a sprinkling of grated cheese on top.
Recommended wines:
Lison Classico Docg Lison
Sauvignon Igt Veneto Orientale
Refosco dal Peduncolo Rosso Igt Veneto Orientale