This recipe makes 8 large handkerchief pasta ravioli from no-boil lasagna for a first course or a light festive spring meal. The free-form assembly is the only element that takes your undivided attention and produces a homemade meal that looks like you're at a restaurant.
Blend the goat cheese, lemon zest, lemon juice, olive oil, salt and pepper with a fork in a mixing bowl. Divide into 4 equal portions and set aside at room temperature.
Bring a large pot of salted water to a boil. Have 4 warm dinner plates ready. When the water boils, blanch the asparagus until bright green and tender-crisp, about 1 minute. Drain well and set aside in a warm place.
Meanwhile, warm the butter in a small saucepan over very low heat just until it begins to melt. Add 2 tablespoons of the cooking water along with the chives and whisk until smooth. Season to taste with salt and pepper.
When the water comes back to a boil, drop the no-boil lasagna in one at a time. Cook, stirring to keep them separated until tender, about 8 minutes. (Test the corner of one to be sure it's done.) Drain the pasta and lay one flat on one of the plates.
Working quickly, place a scant tablespoon of the goat cheese filling on half of the pasta sheet. Arrange the asparagus on top and fold the other end of the pasta over it. Repeat with a second pasta sheet. Drizzle the ravioli with the chive-butter sauce and repeat with the remaining portions.