Handmade asparagus pasta with Parmigiano fondue

Make the pasta dough
Pour the flour onto a work surface and shape it into a well. Crack the eggs into the center and begin to mix them with a fork, gradually incorporating the flour. Work the dough with a bench scraper, then knead by hand until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

Prepare the filling
Trim the woody ends from the asparagus and slice the stalks into rounds, setting the tips aside. Sauté the rounds in a pan with a drizzle of olive oil, salt and pepper for 6–7 minutes. Blend with the ricotta and grated Parmigiano until smooth. Season to taste with salt, pepper and a pinch of nutmeg. Keep refrigerated until ready to use.

Shape the tortelloni
Roll out the dough into a thin sheet using a rolling pin or pasta machine. Cut into squares of about 6–7 cm. Place a small spoonful of filling in the center of each square and fold into a triangle, then bring the two ends together to form a tortellone. Set on a floured tea towel to rest.

Make the fondue
Warm the cream in a saucepan, add the grated Parmigiano and stir gently over low heat until smooth. If a thinner consistency is desired, add a spoonful of pasta water.

Prepare the asparagus tips and cook the pasta
Blanch the asparagus tips in salted boiling water for 1 minute, then sauté in a pan with a knob of butter until lightly crisp.

Cook the tortelloni in salted boiling water for 3–4 minutes. Drain gently and serve over the warm fondue. Finish with the crisp asparagus tips and a final sprinkle of Parmigiano.