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1
Preheat the oven to 350F.
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2
In a small saucepan, melt 2 Tablespoons of butter, add the shallots and saute briefly, about 2 minutes.
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3
Remove from heat.
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4
In a bowl, add the penne, shallots, ricotta, fontina, parmesan, eggs, parsley, nutmeg, salt and pepper.
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5
Combine well.
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6
In a small saucepan, melt the remaining butter over very low heat.
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7
Keep warm.
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8
On a large work surface, place 1 phyllo sheet, short-end close to you, and brush with the melted butter.
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9
Keep remaining phyllo sheets covered with a damp towel while you work.
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10
Top phyllo sheet with another sheet, brushing with melted butter.
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11
Continue until you have layered 5 sheets of phyllo.
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12
Spoon 1/3 of the pasta mixture along the short end of the layered phyllo closest to you, leaving a 1/2 inch border on all sides.
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13
Top pasta with 6 asparagus spears.
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14
Very carefully roll the end of the phyllo closest to you away from you, encasing the penne and asparagus.
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15
Fold in each edge, lengthwise, and continue to roll jellyroll fashion, brushing with a little more butter to make it stick together.
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16
The pasta roll will be about 10 inches long and about 3 inches wide.
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17
Repeat this procedure with the remaining phyllo and filling until you have 3 phyllo rolls.
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18
Place the phyllo rolls seam-side down on a greased or parchment lined baking sheet.
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19
With a sharp knife, make slight scores, on the diagonal, into each roll - as you would bread.
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20
Be careful not to cut too deep or you will have the mixture coming out and it will not look pretty.
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21
Bake for 35-40 minutes or until very golden.
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22
Let sit 15-20 minutes before serving.
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23
Penne wrapped in phyllo freezes beautifully for up to 2 months.
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24
If frozen, place into a 325F oven for 50 minutes.
