Blue Cheese Ravioli With Asparagus

• 16 None square wonton wrappers
• 7 oz blue cheese, such as gorgonzola or blue camembert
• 1 None egg, lightly beaten
• 2 lbs asparagus, trimmed
• None None Extra-virgin olive oil or truffle oil, to drizzle
• None None Chervil leaves, to serve

1. Arrange half the wrappers on a board. Place 1 tbsp cheese in center of each. Brush edges with egg. Top with remaining wrappers, pressing around edges to remove air bubbles and seal.
2. Bring a large saucepan of salted water to a boil on high heat. Blanch asparagus for 1 min, until bright green. Refresh under cold water. Drain and set aside.
3. Add ravioli to boiling water. Cook for 4-5 mins, until floating and tender. Remove using a slotted spoon.
4. Divide asparagus spears among 4 plates. Top with 2 ravioli. Drizzle with oil, season to taste and sprinkle with chervil leaves. Serve hot.

wrappers, blue cheese, egg, extravirgin olive oil, chervil

Taken from recipes-plus.com/api/v2.0/recipes/36654 (may not work)