Pea Ravioli with Asparagus Spears

Look forward to this fine asparagus recipe:

1. for the ravioli dough, mix the eggs and egg yolks with olive oil and salt.

and let stand for at least 1 hour (this gives the dough a better color). Knead the mixture with the flour and maybe a little water to make a smooth dough. Wrap the dough in plastic wrap and let it rest for 120 minutes (can be made the day before).

2. sweat the peas in brown butter with the shallots, add salt, pepper and a little sugar and simmer in the stock until soft. When the peas are soft and the stock has almost completely boiled away, strain the quantity

through a sieve, add crÂme fraiche and refrigerate on ice to prevent the color from fading.

3. roll out the dough very thinly and let it dry for 10 minutes. Then brush the entire work surface with water. On one half of the dough, spread the pea puree evenly by the spoonful, 3 cm apart. Fold the other half of the dough over it. Smooth the dough around the puree and cut out ravioli or cut out with a round cutter. Place each ravioli on semolina to prevent it from drawing moisture.

4. remove the peel from the asparagus spears in the usual way and cook them al dente in water seasoned with sugar, salt, lemon juice and butter.

Boil the ravioli in heavily salted water and glaze them in a little bit of butter without quenching.

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