Asiago tortelli, ramp pesto, speck

In a stand mixer fitted with a dough hook, add flours and salt. In a separate bowl, mix to combine remaining ingredients and 500 grams water. Gradually mix wet ingredients into dry ingredients until just incorporated. Roll dough into a ball and wrap in plastic. Refrigerate 2 hours. Sheet dough into desired thickness.

In a large pot over low heat, combine milk and cream. Bring to a simmer, remaining careful not to boil. Whisk in fontina followed by Asiago; continue whisking until cheese has melted. Remove from heat. Using an immersion blender, blend until smooth. While whisking, gradually add 3 egg yolks and 6 whole eggs; continue whisking until thick. Pour fonduta into sheet pans and let cool.

Squeeze out any excess liquid from ramp tops. Transfer to a blender, add olive oil, salt, and pepper; purée until smooth.

Using the Ravioli Dough and Asiago Fonduta Filling, form raviolis. Bring a pot of salted water to a boil. Add ravioli and boil 3 minutes. Meanwhile, in a pan over medium-high heat, melt butter. Add ramp bottoms and speck and sweat. Add stock and bring to a simmer. Add cooked ravioli, toss with sauce, and cook 2 to 3 minutes. Transfer ravioli to a serving plate. Top with crispy speck and a couple spoonfuls of Ramp Pesto.