it's asparagus season here. and it was high time for a fresh pasta post.
asparagus and pecorino ravioli in thyme and black pepper butter sauce
they were made at night a few days prior. (apologies for the lighting...)
it's a ricotta and egg base, but the overriding flavour is the aged tuscan pecorino cheese and of course the asparagus.
second layer of pasta:
that was before, this is after:
follow up posts:
how to make fresh pasta