Preparation

1. 1

   Step 1 of 8: Prepare the dough matta by combining the flour, white wine, olive oil and salt in a bowl. Knead with your hands until you obtain a firm, sticky dough ball.

2. 2

   Step 2 of 8: Let the dough ball rest for at least 30 minutes, well covered with a damp tea towel.

3. 3

   Step 3 of 8: Cook the asparagus in a pan with a clove of garlic, oil and salt. Clean them and cut off the tough part, then cook the tender part in a pan with a little water.

4. 4

   Step 4 of 8: Roll out the dough matta and use it to line a buttered baking dish. Prick the bottom with the tines of a fork.

5. 5

   Step 5 of 8: Whisk together the sheep ricotta, robiola, thyme, pepper and a drizzle of oil to prepare the filling.

6. 6

   Step 6 of 8: Fill the dough matta shell with the ricotta and robiola filling.