Ravioli 4-cheeses in a fine hazelnut cream

Roast the hazelnuts so that they peel easily. Then finely chop them and let them soften in the cream and white wine in a low heat. Mix everything into a fine hazelnut cream. Blanch the asparagus in slightly salted boiling water. Heat the raviolis for 3 minutes in slightly salted boiling water. Finish them together with the asparagus in a hot pan with some olive oil. Coat the plate with the hazelnut cream and arrange the raviolis and asparagus on top. Garnish with small strips of Anaheim chili, red beetroot and asparagus peas.