Ravioli with Pea Filling, Morels, and White Asparagus

For the dough, place flour and semolina on a work surface and make a well in the center. Add the eggs, egg yolks, oil, and salt, mix with a fork until combined and knead by hand until smooth. If the dough is too dry, knead in 1-2 tablespoons lukewarm water. Form into a ball, coat with oil, wrap in plastic and chill for 1 hour.

For the filling, mash the peas with a fork. Rinse the basil, shake dry, chop finely, and add to the peas. Mix in the ricotta, parmesan, breadcrumbs, egg whites and whole egg, and season with salt, pepper and nutmeg. Additional bread crumbs may be added if the mixture is not firm enough.

Divide the dough into 2 portions and roll out thinly on a floured surface. Using a piping bag with a smooth tip, distribute filling evenly spaced on 1 sheet of dough (about 5 cm or approximately 2 inches apart). Brush around the filling with egg white and place the second sheet of dough on top. Press the dough sheets together around the filling. Cut out the ravioli with a cookie cutter. Sprinkle the finished ravioli with semolina and let dry on a board.

In the meantime, rinse and trim the asparagus and cook for 18 minutes in salted water. After half of the cooking time, add the morels and continue to cook. Drain, cool slightly and cut the asparagus into pieces. Add the asparagus with morels, peas and cream into a saucepan, bring to a boil, and season with salt and pepper. Simmer and keep warm.

Cook the ravioli in boiling salted water for about 4-5 minutes. Remove with a slotted spoon and drain well.