Ricotta Ravioli with Tarragon and Green Asparagus

For the dough: sift flour on a work surface, make a well in the center. Whisk eggs in a bowl, season with salt, add olive oil and pour mixture into the well. Dust flour on top and mix with your fingers. Knead dough well until it is smooth and elastic. Add more flour, if needed. Wrap into damp towel and let rest for 30 minutes. 

For the filling: separate egg. Toast nuts in a dry pan until golden brown and aromatic. Remove from pan and cool, chop finely. Rinse herbs, shake dry and chop finely. Peel shallot and garlic, dice finely. Combine shallot and garlic with well-drained ricotta, egg yolk, Parmesan and breadcrumbs. Add chopped nuts and herbs, mix well. Season with lemon juice, lemon zest, salt and pepper.

Divide dough into portions and roll out until 2 mm (approximately 1/10 inch) thin on a floured surface. Cut out circles and top each circle with about 1 teaspoon of the filling. Brush dough pastry edges with beaten egg white and fold into crescents. Pinch the ends together and press edges together firmly all around.  

Cook ravioli in boiling salted water for 3-4 minutes or until they float up to the surface.

Rinse green asparagus, peel bottom thirds of stalks and cut stalks into 2 cm (approximately 3/4 inch) pieces. Blanch in boiling salted water for about 4-5 minutes, drain and rinse in ice water, drain again. Cut into bite-sized pieces.

Peel shallots and garlic, chop finely. Rinse and shake dry tarragon, set aside 4 sprigs for garnishing and pluck off leaves from the rest.