Tortelloni with Asparagus

Start by making the fresh pasta: place the flour on a work surface, form a well, and add the eggs in the center. Beat the eggs with a fork, gradually incorporating all the flour.

Cut the dough with a scraper, then start kneading. Knead until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.

Meanwhile, prepare the filling. Remove the toughest part of the asparagus stalks and slice the rest into rounds, keeping the tips aside.

Cut the asparagus stalks into rounds and sauté them in a skillet with a drizzle of oil, salt, and pepper. After 6–7 minutes of cooking, blend them with the ricotta and grated Parmesan. Adjust seasoning with salt, pepper, and, if you like, a pinch of nutmeg. Keep the filling in the refrigerator until ready to use.

Roll out the dough into a thin sheet with a rolling pin or pasta machine. Cut into squares about 2 1/2 inches wide, place a small spoonful of filling in the center, and fold into tortelloni (first into a triangle, then bring the two tips together). Leave them to rest on a floured kitchen towel.

For the fondue, heat the cream in a small saucepan, add the grated Parmesan, and stir over low heat until smooth. If you prefer a thinner consistency, add a spoonful of pasta cooking water.

Blanch the asparagus tips in salted water for 1 minute, then sauté them in a skillet with a knob of butter until crisp.

Cook the tortelloni in salted boiling water for 3–4 minutes, drain gently, and serve on the hot fondue. Finish with the crisp asparagus tips and a sprinkling of grated Parmesan.