Ravioli with asparagus (tortelli con asparagi)

03197 TORTELLI with STUFFING ASPARAGUS RAGU INGREDIENTS for 4 people: 300 g of white flour; 2 whole eggs; 3 tablespoons dry white wine; For the filling:. 200 g of asparagus tips; 100 g fresh ricotta; 50 g fresh grated Parmesan; 3 tablespoons Creme Fraiche; fresh ground pepper and salt as dough for the meat sauce 350 g of asparagus tips; 50 g butter for the filling, boil the asparagus tips and cook them al dente. Pass through a sieve and mix it with the ricotta, parmesan, fresh cream, salt and pepper evenly. Knead the flour with the egg and the white wine with the dough very thin and the filling make tortellini; Meanwhile, from tips to the ragù you removed three per person serving for decoration; the rest of the sliced and passed in the butter that melted and kept warm in a double boiler; Baked tortellini in boiling salted water, drain well, arrange on individual dishes well hot, dust them of Parmesan cheese and cover with the hot sauce and whole tips as a decoration.