In a saute pan add olive oil over medium high heat. Thinly slice 1 spring onion and the asparagus, reserving the spears. Add onion and asparagus to pan, season with a pinch of salt and cook for 10 minutes.
1 cup Ricotta 1 teaspoon Nutmeg 1/2 cup Young Pecorino (grated) 1/2 cup Pecorino Romano (grated)
Whisk together the ricotta, nutmeg, and both grated pecorinos until combined. Add in asparagus and onion mixture from pan along with 1 tablespoon of olive oil. Spoon some of the mixture into half of the squares of pasta, and place another sheet on top of it to create a ravioli. Press together to seal.
Carefully drop the pasta into the water and cook until pasta is tender, about 4 minutes. Remove the ravioli.
1/2 stick of Butter Salt and Freshly Ground Pepper
Meanwhile, in a large sauté pan over medium heat, heat the butter until it foams and subsides. Add the asparagus spears, spring onion, and season with salt and pepper. Add the ravioli and a bit of the pasta cooking water if necessary to loosen the sauce. Serve with a fresh grating of Pecorino Romano.