Olive Ravioli with Asparagus

For the pasta: Make a mound of flour on a table. Make a well in the middle and pour in about 3-4 tablespoon of water, eggs, and salt. Gradually incorporate the flour into the center. Knead until it becomes a smooth and elastic dough. Cover with a light towel and let rest for about 15 minutes.

Mix ricotta with Parmesan and olives. Season with salt and pepper.

Thinly roll out the dough and cut 8 cm (approximately 3 inches) squares. In one corner, place about 1 tablespoon of filling. Brush the edges with egg white. Fold diagonally and firmly press the edges. Bring salted water to a boil and cook the ravioli in portions for about 5 minutes. Drain well.

Peel the asparagus and cut off the woody ends. Bring approximately 1.5 liters (approximately 6 1/2 cups) of water with 1 tablespoon sugar and 1 ½ tablespoon salt to a boil. Cook the asparagus is about 20 minutes. Drain well.