Basil Olive Oil
Place EVOO in small pot on medium heat.  
Once oil reaches about 275 degrees, turn off heat and add the basil.  
Stir gently for 30 seconds then set aside and let cool. 
 Once cool, strain out the basil and place oil in a squeeze bottle.
 	 
Asparagus Cream Sauce
Cook asparagus for 3 minutes in boiling water or until tender.  
Place in a blender with cream and Parisian cheese.  
Blend until smooth then add S&P TT.
 
Ravioli
Start by coming semolina, flour and salt in a bowl.  
Mix dry ingredients together then pour onto a flat clean surface.  
Form the flour into a volcano and pour eggs and oil into the crater.  
Start mixing from the center out until the dough is ready for kneading.  
Knead dough for 10 minutes, then let it sit covered for 30 minutes.	 

Ravioli Filling
Heat up a medium sauce pan with a little plug of oil.  
Next add celery, carrots, shallots and a dash of salt.  
Once veggies have been sweated out add the bison and red wine.  
Cook for 1 1/2 hours or until wine has reduced to almost dry.
 	 
Tomato Relish
Slice 2 tomatoes into rounds and set aside.  
Next dice the remaining 4 and place in a mixing bowl.  
Then zest the lemon and add the zest and juice from lemon to tomatoes.  
Mix and add a pinch of salt and then the infused oil olive.	 
 	 
To finish
Roll the fresh ata out into 4 inch by 3 feet strips on a 7" thick pasta machine.  
Place the bison mixture (about 1/4 cup) into mounds about 6 inches apart on pasta.  
Paint about the mixture with a little egg.
Take another pasta strip of the same size and place it over the bison mixture.  
Cut pasta into 4" x 4" squares.
Cook off ravioli for 3 minutes.  
On a plate, make a pool of the asparagus cream sauce then lay down one of the tomato rounds .  
Top with ravioli, tomato relish and finish with light drizzle of Basil Olive oil.