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Mince pancetta and add to a medium sauté pan. Cook until the meat just begins to brown. Thinly dice asparagus stalks, add to pan and cook 2-3 minutes until asparagus is softened. Remove from heat and chill. Before using, add shredded parmesan cheese and Tuscan Spices to the filling.
On a clean surface form circle with the flour. Crack eggs into the middle of the flour, add olive oil and salt. Using your hands incorporate all ingredients until it turns into a ball. Continue kneading it until very smooth, applying pressure with the heel of your hand each time. Shape into a ball, wrap in plastic and refrigerate several hours or overnight.
Roll pasta out according to pasta rollers instructions into a thin rectangle shape. If using a mold, press a sheet of dough into the mold. Add filling and place the top layer of dough on top. Use a rolling pin to firmly press and cut the dough into the mold.
If using a punch, place a small amount of filling on the pasta sheet far enough apart for separate raviolis (square or round). Place 2nd sheet of dough on top. Using the punch, cut out around each filling mound.
Add ravioli to boiling water for 4-6 minutes. Remove & drain. Garnish with a drizzle of olive oil and fresh basil.
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