On a clean work surface, create a well with the flour. In the center, add the salt, olive oil, egg yolks, and whole egg. Using a fork, gradually incorporate the flour into the eggs, stirring in a circular motion. Once combined, knead the dough by hand for about 7 minutes, until smooth and elastic.

Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours.

Meanwhile, heat a wide pan over medium heat. Melt the butter and sauté the onion and garlic until softened.

Add the trimmed asparagus and cook until tender. Remove from heat and let cool.

Transfer the mixture to a blender. Add the cheeses, lemon zest, and juice, and blend until smooth. Transfer the filling to a piping bag and refrigerate until needed.

Once the pasta dough has chilled, roll it out using a pasta machine to a thickness of setting 7.

Lightly flour between rolls as needed. Cut the dough into circles and pipe a small amount of the asparagus filling in the center of each. Lightly moisten the edges with water, fold into a half-moon shape, and press to seal. Bring the two corners together to form a tortellini shape. At this stage, the tortellini can be frozen for later use.

To cook, bring a pot of salted water to a rolling boil. Cook the tortellini for 3–4 minutes until they float to the surface.

Serve with a butter-sage sauce and a generous amount of grated Parmesan. Enjoy!