Ravioli with asparagus

03612 RAVIOLI with ASPARAGUS and Parmesan INGREDIENTS for 6 PERSONS 550 g 00 flour, 3 tablespoons of flour for working, 5 eggs, 1 tablespoon olive oil, 5 teaspoons of coarse salt, 1 pinch of salt. For the filling and sauce: 600 g of asparagus, 200 g of fresh robiola cheese, 200 g of stale bread crumbs, 100 ml of cream, 6 tablespoons of butter, 1 egg, 2 egg yolks, 8 tablespoons grated Parmesan cheese 2 sprigs of parsley, 1 grated nutmeg, 1 dusting of pepper, 1 tablespoon coarse salt, 1 pinch of salt. Sift the flour on the work surface to form a pile; formed a cavity in the Center 5 eggs, shelled, pour into the cavity along with a pinch of salt, oil and a tablespoon of warm water. Knead the ingredients with your hands until dough is soft but firm. If you notice that the mixture is very dry, add more water, a little at a time. Knead the dough with your hands very vigorously for 20 minutes. Ball, infarinatela reach into or slightly and wrap it in foil. Keep it for 30 minutes in the cool part of the fridge. Cut the hard part of asparagus and lightly scrape the remaining stem. Wash asparagus in plenty of water and drain; tie it up with a few turns of twine, forming a bunch with the tips facing upwards. Bring to a boil in pot 1 l of water with a tablespoon of salt. Immerse the bunch of asparagus in the pot, with the tips facing upwards and cook for 15 minutes. When cooked remove the bunch from the Pan, slegatelo and spread asparagus on a kitchen towel. Beat the whole egg, egg yolks and cream in a bowl. Ammollatevi for 10 minutes the bread crumbs chopped coarsely; cut the white part of the stems of the asparagus, keeping aside the tips you will need to dress the ravioli. The white part chopped very finely with the Crescent. Melt 2 tablespoons of butter in a frying pan, saucepan, heat the chopped asparagus for 5 minutes on medium flame, stirring with a wooden spoon. Pour the blended mixture to another bowl, join the robiola crushed with a fork. Cream. breadcrumbs, also crushed with a fork, along with eggs and cream that has been soaked. Unite half Parmesan cheese, a pinch of salt, pepper and a sprinkling of grated nutmeg. Add the parsley, washed, dried and chopped. Mix 3-4 minutes to obtain a homogeneous compound. Must be hard: if necessary, add more Parmesan. Put the bowl in the fridge until ready to prepare the ravioli. Place the dough on the work surface clean and dusted with flour. Roll it out with a rolling pin into a sheet of 2-3 mm thick, cut the dough into disks, using the stencil and put the filling on half discs forming small piles in the center of each. Cover each dough with another and press with your fingers along the edge to make them stick. Bring them to a boil in a saucepan for 5 l of water, adding salt with coarse salt. Melt the remaining butter in a pan and saucepan for one minute the asparagus tips kept aside. Cook the ravioli in boiling water for 5 minutes, three times. Drain them gradually are cooked, using a slotted spoon. Place layers on a serving dish and sprinkle each layer with grit. Sprayed with the melted butter and with some asparagus tip, complete with the sprig of parsley and serve immediately.