Involtini

Preheat oven 400 degrees F.

Peel the lower third of the asparagus, cut off the ends and chop the spears. Cook the asparagus in boiling salted water for about 12 minutes, drain, refresh in cold water and drain thoroughly.

Puree along with the ricotta. Season with salt, pepper and nutmeg.

Cook the lasagna in plenty of boiling salted water with a little olive oil, until al dente, or according to the instructions on the package. Drain, refresh in cold water and drain thoroughly.

Cut the pasta sheets in half lengthwise, lay out on a working surface and spread some of the asparagus and ricotta mixture on each. Roll up the sheets and place in a buttered baking dish. Dot the rolls with butter and bake in a preheated oven for about 15 to 20 minutes.