Sheet-pan pasta rotolo, herb and ricotta and hot sausage fillings

Drain the ricotta in a strainer overnight, or wrap it in cheesecloth and squeeze; discard the water.

Dice shallots and fry a few minutes in olive oil in the sheet pan.

Add a little canned tomato and let it fry in the oil, then add the rest of the can, a splash of wine, pepper and salt; simmer gently until about halfway reduced.

Pick parsley and basil off the bigger stems, blanch in boiling water about 30 seconds, strain and chill to stop the cooking.

Squeeze the water out of the herbs and chop as fine as possible.

Stir the herbs into the strained ricotta with pepper and salt, taste, and add pecorino.

Spread the filling thin and even on the fresh pasta sheets, sprinkle garlic powder, and roll them up before the sheets dry and crack.

Mix bulk hot sausage with panko (about 15% by volume) and grated pecorino, season lightly, spread thin on pasta sheets and roll.

Firm the rolls in the fridge a while before slicing.

Slice the rolls with a gentle sawing motion and set them cut side up on the tomato sauce.

Tear chunks of mozzarella into the empty spaces.

Bake uncovered at 350F / 180C.

Oil and season asparagus spears; after about 20 minutes, place one on each splotch of cheese.

Bake about another 20 minutes, flipping on the broiler for the last few minutes to brown the tops if wanted; the sausage is done at 160F / 71C.