To make the pasta
Knead the flour and eggs together until you obtain a smooth compact mixture. Leave to rest at room temperature for 30 minutes, covered by a cloth.
To make the filling
Cut the cheese into cubes and blend in a blender with the hot cream. Filter into a container and refrigerate. Wash and clean the asparagus, ensuring you keep the tips for decoration. Use a rolling pin to roll out the pasta. Then prepare little 4×4 cm squares, fill with the cheese mixture and close to form the ravioli. Cook for 4 minutes in salted water then toss in a knob of butter with the asparagus and complete with a slice of crispy bacon.