Wild Mushroom and Fonduta Ravioli with Asparagus Butter and Parmigiano

Ingredients

• 1 pound Fresh Pasta Dough
• 1 recipe Mushroom Filling
• 1/2 cup Fonduta
• 1 egg yolk
• Semolina flour to dust
• 1 tablespoon butter
• 1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 3 1/2 cups flour (all-purpose or "0-0")
• 4 eggs
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings)
• 1 teaspoon garlic, finely chopped
• 1/4 cup white wine
• 1/2 teaspoon fresh parsley, chopped
• 1/2 teaspoon chopped fresh sage
• Salt and pepper to taste
• 1 cup Porcini Mushroom Stock or vegetable stock
• White truffle oil (optional)
• 2 ounces dried porcini pieces
• 5 cups cold water
• 1 pound Italian Fontina cheese
• 1 1/2 cups milk
• 6 egg yolks
• 1 teaspoon flour

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