instructions In a bowl, combine the goat cheese, nutmeg, and parmigiano reggiano and mix.
ingredients Basic past dough
instructions On a lightly floured surface, roll the pasta dough (you can get Mario's recipe here) out to a 1/8th inch thick. Cut into squares, and spoon a small amount of the cheese mixture (made above) onto half of the squares. Press another square on top of each of the mounds to make ravioli.
instructions Bring a large salted pot of water to a boil.
instructions In a sauté pan over medium-high heat, add the butter, and once it has foamed and subsided, add the morels and sauté for about two minutes, then add the asparagus and spring onions. Continue to cook for another 3 to 4 minutes.
ingredients Freshly Ground Pepper
instructions Meanwhile, drop the ravioli into the boiling water, and cook until just al dente, about 3 minutes. Transfer the ravioli directly into the morels, butter, and asparagus, and toss together. Serve immediately with a fresh grating of parmigiano reggiano.