Mezzelune with asparagus

Ingredients for 2 servings:

• 2 packs of ravioli (mezzelune), 250 g each, with asparagus and cheese
• 500 g asparagus, white
• 100 ml cream
• 20 g herb butter or more to taste
• some lemon juice or white wine
• 1 pinch(s) of sugar
• n. B. Salt
• 1 pinch(s) pepper, white
• 2 spring onions
• 2 tbsp parsley, chopped
• e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

filled Italian pasta crescents

Bring a little salted pasta water to a boil in an enameled pan. Cook the first pack of half-moons for 3-4 minutes, just covered with water, and then transfer to a plate with a slotted spoon. Repeat with the second pack. Meanwhile, peel the asparagus and trim the ends. Cut diagonally into bite-sized pieces. Then cook the asparagus in the pasta water. Add a squeeze of lemon juice, herb butter, and cream. Season with sugar, salt, and pepper. When the asparagus is al dente after about 8-15 minutes (depending on the thickness of the stalks and the size of the pieces), add the pasta, spring onions, and parsley and mix everything gently. Sprinkle with Parmesan cheese and let stand for a while without reducing the heat. The liquid will be well absorbed by the filling and the Parmesan cheese. The pasta and asparagus will retain their crunch. You can add green asparagus, ham, fried shrimp, and much more.