LAMB AND THYME AGNOLOTTO

Ingredients

Ingredients

• Agnolotti lamb and thyme Fontaneto 500 gr.
• Potatoes n.2
• Blonde onion (half)
• Asparagus n. 8
• Butter 100 gr.
• Evo oil 250 gr.
• Salt

Peel, clean and cut into cubes the potatoes and the half onion, cook with a drop of oil, water and a pinch of salt, when cooked pass until you obtain a cream. Cook the asparagus  cleaned and washed for 5 minutes, drip them and cut them into cubes. In the same water ok cooking cook the ravioli, then they are cooked drip them and stir-fry them with the asparagus, the cream and the butter. Serve them hot.