For the pasta dough, prepare a sheet tray by dusting it with ¼ cup semolina flour. This is where the assembled ravioli will go before cooking. Prepare a small bowl with water for your work station.

Following the instructions for Giada’s fresh pasta dough, roll the dough out into thin sheets using your preferred method.

Cut the first rolled-out dough sheet in half – they should be about 1 foot long each. Using a small round cookie cutter around 2 ½ inches, or the rim of a glass, cut out circles from the sheet of dough. Set aside on the sheet tray with semolina flour. Repeat with all of the dough, using the scraps as well.

Dipping your fingertips into the water in your small bowl, very lightly dab around the circles of dough. Place a heaping teaspoon of filling in the middle of the circle. Gather the edges of the circle up to form a pouch, trying to not have too much empty air in the filling, and pinch together to seal. Set your assembled fiocchetti on the sheet tray.

Bring a large pot of water to a boil. Season with salt.

For the sauce, in a large skillet or braiser, melt 5 tablespoons of butter over medium heat. When the butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 5 minutes. Set the heat to low and add the pieces of asparagus, stirring occasionally to cook through. Taste the sauce and add more salt if necessary.

While the sauce simmers, cook the fiocchetti in the boiling water. In batches, add them to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon and place directly into the sauce. Gently stir to coat, ladeling in any pasta water if needed to thin the sauce. Serve with fresh basil and more Parmesan, if desired.