asparagus, pea & goats cheese ravioli - serves 4

250g asparagus, chopped - reserve 12 5cm tips for serving
150g frozen peas, thawed
150g goats cheese
50g mascarpone or ricotta
3 tbsp grated parmesan
2 tbsp roughly chopped chives
salt and freshly ground black pepper
300g strong flour (00)
2 eggs
3 egg yolks
1 tbsp olive oil
pinch salt
2 eggs beaten, for sealing the ravioli

Filling: Place the chopped asparagus in a saucepan of boiling water and cook for a couple of minutes, add the peas and continue to cook for a further 2 minutes; the asparagus and peas should be tender. Drain them and refresh in plenty of ice cold water. Place all the filling ingredients in a food processor and blend briefly so that the ingredients are well combined and smooth (not mushy). Set aside or cover and place in the refrigerator until ready to use.
Pasta by Food Processor: Place all the ingredients in a food processor and process it until the ingredients come together in a ball. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture vigorously for a couple of minutes working the gluten until it has some elasticity. Make the dough into a balls and cover with cling film and place it in the fridge for at least 30 minutes.
Ravioli: Remove the dough from the refrigerator and cut in half. Roll out into a tongue shape about 1cm-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times, folding in half after each roll.
Successively reduce the pasta machine by 1 passsing the dough though until the pasta is very thin and long. If the pasta comes sticky dust it with a little flour. Cut the sheet of pasta in half and hang the pasta up on a wooden pasta holder. Repeat this process with the remaining pasta.
Lay one sheet of pasta on a lightly floured work top. Starting at one end, place a generous teaspoon of the filling in the centre, repeating every 5 cm leaving 3 cm at the end of the pasta. Brush beaten egg around each blob of filling. Carefully place a second sheet of pasta over the filling. Press around the fillings so that the filling is enclosed by the pasta.
Cut the pasta with a small cookie cutter into individual ravioli. Place the ravioli on a lightly floured tray and place it in the fridge until you are ready to cook.
Bring a large saucepan of water to the boil with a little olive oil. Cook a few pieces of the ravioli at a time until they rise to the top - 2 or 3 minutes. Remove the ravioli and place the ravioli directly into warm serving bowls.
Cook the asparagus tips in a saucepan of boiling water for 2-3 minutes until just tender. Drain and scatter over the hot ravioli.