Pecorino and Asparagus Ravioli with Shiitake Mushrooms and Lemon Butter

For the dough, mix the pastry flour and semolina with eggs and oil. Stir in a small amount of water (as needed) and season with salt. Knead to form a smooth dough. Wrap dough in foil and rest for about 20 minutes.

For the filling, peel the bottom third of the asparagus, cut off the woody ends and cut the asparagus into 1 cm (approximately 1/2 inch) pieces. In a frying pan with 1 tablespoon melted butter, sauté the asparagus briefly. Pour in the broth and simmer for about 5 minutes over medium heat until the liquid has completely evaporated. Remove the pan from the heat and let cool. Mix the ricotta with pecorino, egg and asparagus and season with salt, pepper and a pinch of nutmeg.

Trim the mushrooms and cut in half if necessary.

For the chutney, blanch the tomatoes, peel, quarter, core and cut into small cubes. Peel the shallots and chop finely. Mix the tomatoes, shallots, spices, honey, sugar, wine, and vinegar and bring to a boil in a pot. Reduce heat and simmer for about 45 minutes, adding water if necessary.

Roll out the dough thinly on a floured surface and cut out circles with a pastry wheel about 6 cm (approximately 2 inches) in diameter. Place the filling on half of each circle, brush the edges with egg white and fold the circles into crescents. Press the edges firmly and simmer the dumplings in boiling water until done, 5-7 minutes.

For the sauce, squeeze the juice from a lemon. Melt the butter in a small saucepan over medium heat, then remove from the heat. Beat the eggs with white wine and lemon juice in a bowl over a hot water bath until foamy. Remove from heat and whisk in the melted butter slowly until frothy and shiny. Season with salt and the remaining lemon juice.

Sauté mushrooms in a hot pan with oil and pressed garlic. Season with salt and pepper.