Tortelloni di Ricotta with Lemon Asparagus Sauce

Simple Egg Pasta (Geometry of Pasta, Caz Hildebrand)
3 eggs
10 1/2 oz semolina (1 1/2 cups plus 4 1/2 tablespoons semolina)

1. Place semolina flour on flat surface, create well, crack eggs into well.
2. Mix until dough comes together.
3. Let rest in fridge for 30 minutes.
4. Roll out to 1mm thick.
5. Cut into desired shapes (fill with below filling).

Tortelloni di Ricotta (Geometry of Pasta, Caz Hildebrand)
1 recipe egg pasta
1 cup sheep's milk ricotta
2 egg yolks
1/2 cup Parmesan (or Pecorino Romano)
A hint of nutmeg

1. Mix all ingredients together. Use as filling with above pasta recipe.

Sauce (http://www.eatingwell.com/recipes/lemony_asparagus_pasta.html)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided

1. Boil asparagus for 3 minutes until tender.
2. Mix milk, mustard, flour, salt and pepper in bowl.
3. Saute garlic in olive oil until soft (~1 minute).
4. Pour in milk mixture, whisk until starts to thicken.
5. Add in tarragon, zest, and lemon juice.
6. Toss asparagus with pasta, sauce, and cheese.

Enjoy!