For the pasta:
230 grams Fresh asparagus
400 grams 00 flour
2 Egg yolks, large
1 medium sized Onion
115 grams Unsalted butter
350 grams Cream cheese, Smooth
60 grams Parmesan cheese, finely grated
30 grams Soft white Bread crumbs
30 grams Unsalted butter
1 Egg yolk
1. For the pasta
2. Remove the tough bottom part of the asparagus stalks by holding a stalk at both ends and bending it until it snaps. Discard the tough parts or keep it for some other use. Cut the good parts into 1 cm pieces.
3. Heat well-salted water in a saucepan and bring to the boil. Add the sliced asparagus and wait for the water to come to the boil again. Cook the asparagus in the boiling water for 2 to 3 minutes. Transfer the cooked asparagus to a container with ice water. Leave the asparagus for 2 minutes in the ice water to stop them cooking. Remove the asparagus and drain.
4. Add the cooked asparagus and egg yolks to a food processor or blender and process until the asparagus is chopped very finely.
5. Add the flour to a deep bowl and make a hole in the middle by pushing the flour to the sides. Add the asparagus and egg mixture to the hole and start to incorporate the flour using a kitchen fork. Once the mixture is incorporated and large lumps have formed, start kneading the dough. When the dough has become cohesive, transfer it to a floured work surface and start kneading it. Knead by pressing down and away from your body with the palms of your hands. Fold the stretched end back onto the dough to form a ball, rotate the ball a quarter turn and stretch again. Repeat the process of pressing down, stretching, folding back and rotating until the dough is cohesive and smooth. This would take about 5 to 8 minutes. Cover the dough with plastic wrap and set aside to rest for 30 minutes at room temperature.
6. Flour your work surface and attach the pasta rolling machine. Flour the rollers. Sprinkle flour over a rolling pin. Cut the dough in half or equal quarters and start rolling out the dough into an rectangular shape with the rolling pin. It should be thin enough to fit the widest setting of the rolling machine. Set the rolling machine on its widest setting. Crank the pasta once. Dust the pasta and set set the rolling machine on its next-to-largest setting. Crank the pasta through the machine once more. If the pasta gets wide than the width of the rollers, fold the sides inward, and repeat on the same setting. Continue to reduce the setting on the machine until the desired width is reached. For this pasta, I stopped two settings before the smallest. The final pasta sheets should be thin but not brittle or translucent. Repeat with the remaining dough, one segment at a time.
7. For the mousse:
8. Remove the tough bottom ends of the asparagus by holding each stalk at both ends and bending it till it breaks. Discard the tough bottoms. Slice the good parts finely. Cut the onion in half and slice finely.
9. Melt the 2 tablespoons of butter in a saute pan. Add the sliced asparagus and onion and saute for about 3 minutes over high heat. The asparagus should retain its bright green colour. Remove the pan from the heat and transfer its contents to a food processor. Process until the onions and asparagus are finely chopped. Transfer the contents to a medium sized mixing bowl.
10. Add the cream cheese, Parmesan cheese, breadcrumbs and egg yolk to the asparagus and onion mixture. Season with salt and pepper and nutmeg if you like. The mixture should be firm enough to hold its shape when piped. Transfer the mousse to a piping bag (or a plastic bag with one corner snipped off).
11. To assemble to ravioli:
12. Divide the rolled sheets into two equal parts. One will form the bottom of the ravioli and the other the top. Lay out the bottom sheet(s) and cover the top sheet(s) with plastic wrap to prevent them from drying out. Use a round cookie cutter with a diameter of about 10 cm to mark the edges of each ravioli. With the piping bag, pipe a circle of mousse about 1 cm from the edge of the ravioli leaving a hole in the middle. Pipe a second layer of mousse onto the first, creating a small tower of mousse about 5 cm high with a hole in the middle.
13. Slip an egg yolk into the hole of each ravioli taking care not to break it. Add the top sheet of pasta to cover the filled ravioli. Softly press the dough around the filling to make it stick and push out all air bubbles. Any air trapped inside the ravioli will make it burst during cooking. Seal the edges around the bottom by pressing them together quite firmly. Use the cookie to cut into individual ravioli. Continue until all the pasta and filling is used.
14. Bring a large pot with salted water to the boil. Add four or five ravioli one at a time. Make sure the ravioli does not stick to the bottom. Cook until they float to the top, it should take only about 2 or 3 minutes. Remove each ravioli with a slotted spoon and allow to drain. Serve with truffle oil and burned butter to which you have added some sage. Add more Parmesan cheese to finish.