Asparagus-goat cream cheese ravioli with green asparagus pesto

Well, I am still on the asparagus train and as long as it is in season I am going to cook it as often as possible. I hardly think that I will get boared of this gorgeous spring vegetable. This is actually a quick lunch if you make it for two and if you do not want to spend time with stuffing the ravioli, well then simply add the goat cream cheese to the pesto and there you go! If you like add some mint among the basil or even use pistachio instead of the almonds. Serve it with loads of freshly garted parmesan and a couple of sorrel and young beetroot leaves if you find some around.

Ingredients:
for the pasta:
200 g flour (tipo 00)
2 eggs
1 tablespoon olive oil
salt
for the pesto:
150 g green asparagus
50 g blanched almonds
1 shallot
1 small garlic clove
150 ml olive oil
50 g parmesan
10 basil leaves
zest of 1/2 lemon
salt
pepper
for the filling:
4-5 green asparagus
70 g goat cream cheese
salt
pepper

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the pesto cook asparagus in salted water for 2-3 minutes. If you are not able to find thin asparagus, then cut the usual sized ones into chunks and cook for about 5 minutes. Sautee onion and garlic in a little olive oil, then add to the asparagus and puree together with the other ingredients. Season with salt and pepper.

For the filling peel asparagus and cut in thin slices then cook for a about 1 minute in salted water, drain. Mix it together with goat cream cheese and season with salt and pepper.

Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes and toss it together with the pesto before serving.