In some olive oil cook the onion and pancetta lightly and mix well with the ricotta, parsley and egg. Pour the tomato sauce in a small baking dish and place the pasta filled with the ricotta filling on. Bake until pasta is softened and remove from heat. Blanch lightly the asparagus and toss in butter with fresh grinded pepper, place in the middle of the plate with pasta on and rocket on top.

Email this Recipe Back to Neil's Recipes