Asparagus Tortellini with Asparagus Sauce

FOR FILLING: Cook the asparagus tips in boiling, salted water until tender but still slightly crunchy; drain. Push the asparagus through a sieve and mix with the ricotta, Parmesan, cream, and salt and pepper to taste.

FOR PASTA: Knead the flour with eggs, white wine and salt until it is smooth and elastic.

FOR TORTELLINI: Roll the dough out into 2 thin sheets of equal size. Place the filling on the first sheet in 1/2 teaspoon amounts, 2 inches apart. Top with the second sheet and press down gently around each mound of filling. Use a 2 in diameter cookie-cutter or glass to cut out the tortellini, then roll each one round the end of the index finger and press the ends together.

FOR SAUCE: Cook the asparagus tips in boiling, salted water until al dente. Reserve 3 tips per person for decoration and cut the rest into rounds. Melt the butter in a pan over barely simmering water. Add the asparagus rounds and cook, leaving them only long enough to barely soften.

Cook the tortellini in plenty of boiling salted water for 5 to 7 minutes, until they rise to the surface, then drain. Serve, topped with Parmesan and the hot sauce. Garnish with the reserved asparagus tips.