Step 1

Blanche 18-24 small asparagus stalks in salted boiling water.

Step 2

Remove and drain after 3-4 minutes and add cold tap water to stop the cooking.

Step 3

Set aside and drain on paper towel until cool enough to handle.

Step 4

Mince Asparagus.

Step 5

Add minced pancetta to a pan over low heat.  Allow to 'melt' for 10-15 minutes. If pancetta begins to brown, remove from heat and stir in a few drops of water.

Step 6

Add minced asparagus and stir to combine.  Taste for seasoning.  Cook for 2-3 minutes, stirring occasionally.

Step 7

Place mixture in a bowl and set aside in refrigerator to cool.

Step 8

Once cooled, just before adding to ravioli, add 1/2 cup parmigiano reggiano.

Step 9

On a clean surface, form a well in the center of 1 3/4 cups ap flour.

Step 10

Crack two eggs in well and add 1 tsp olive oil and a pinch of salt.  Whisk to combine, slowly incorporating the flour until a solid mass forms.

Step 11

Knead the solid mass of dough with your hand for 10 minutes until most of the flour is incorporated and the dough is just shy of tacky.  Add 1-2 drops of water if needed.

Step 12

Form dough in to ball and wrap with plastic wrap for 40 minutes.

Step 13

Roll out dough in to a thin rectangular shape and cut in to pieces that fit the ravioli mold.

Step 14

Place a sheet of dough on to the mold and use the mold press to press dough down in to mold.  Add filling then use your finger to apply water to all edges of the dough.

Step 15

Add top layer of dough and use rolling pin to firmly press and cut the dough into the mold.  Remove raviolis from mold.

Step 16

Add raviolis to boiling salted water to cook for 6 minutes, stirring occasionally.

Step 17

Remove and drain thoroughly.

Step 18

Add 4 tablespoons unsalted butter to a skillet over medium high heat.  Add small hand full of fresh sage and swirl in pan to incorporate.

Step 19

One batch at a time, add the ravioli to the pan to fry in butter for 4-5 minutes.

Step 20

Serve immediately with parmigiano reggiano.