Ravioli Formaggio with hazelnut cream

Roast the hazelnuts until they are easy to peel. Then chop them finely and let them soften over low heat in the cream and white wine.
Blend the mixture into a smooth hazelnut cream.
Blanch the asparagus in lightly salted boiling water.
Reheat the ravioli for 3 minutes in lightly salted boiling water, then finish them with the asparagus in a hot pan with a little olive oil.
Coat with the hazelnut cream and arrange the ravioli and asparagus on the plate.
Garnish with small strips of Anaheim chili, beet sprouts, and pea asparagus.

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