Dough:
1 cup flour (plus more for kneading)
2 eggs
1/2 tsp salt
dash of olive oil
Filling:
lower 1/2 of 1 bunch asparagus
1 bay leaf
parmesan cheese
bread crumbs or panko
toasted almonds, chopped finely
lemon zest
salt and pepper
Yields 3 servings, about 35 ravioli
Prepare the filling:
Cut off the lowest part of the asparagus and throw away. Slice the asparagus stalks lengthwise then in half. Boil the asparagus with a bay leaf and salt for 5 to 6 minutes until tender throughout. Drain. Puree with a hand blender. Add bread crumbs and almonds to dry out the puree, then add some cheese, lemon zest, and salt and pepper to taste.
Prepare the dough:
Mix the dough and knead for a few minutes, adding flour as needed. Put it through the pasta machine to form 2 thin sheets (number 6 or 7). Space dollops of filling (1 tsp) over the first sheet. Brush it with water. Place the second sheet on top, then pinch the two doughs together to seal between fillings. Cut into squares using a fluted pastry wheel. Allow the ravioli to dry for at least 10 minutes.