Cannelloni with ham on a layer of cheese and asparagus cream

Recipe ingredients:

(for 4 people)

Egg pasta
2 eggs
200 g of flour

Stuffing
200 g of Tuscan ham d.o.p.
300 g of cottage cheese cow
Salt to taste
Pepper to taste

Pecorino cheese cream 
500 g of beef broth
250 g of grated pecorino cheese
Salt to taste
Pepper to taste
A boiled potato
Extra virgin olive oil to taste

Finishing 
A bunch of asparagus

Preparation:

Egg pasta
Mix the ingredients and let the mixture, then roll it out obtaining a sheet of 1.5 mm thick, cut into squares of 8 cm for side, cook in salted water and let them cool.

Stuffing
Chop the Prosciutto Toscano, sieved ricotta, mix them and adjust the flavor.

Pecorino cheese cream
Bring the broth to a boil, pour into a blender along with the cheese and boiled potatoes, add salt, pepper and extra virgin olive oil and blend to obtain a cream

Finishing

Clean and cut the asparagus into pieces, then blanch them in salted water until crispy and cooked.

Making of cannelloni
Fill the square of dough with the stuffing, seal them so as to obtain cannelloni and grill them in the oven.

Presentation:

Spread the cream in a dish, place the cannelloni and top with asparagus.