Add the olive oil to a large frying pan over high heat and wait until it begins to smoke lightly.
Place in the mushrooms and sauté for 4 to 6 minutes or until well browned.
Stir in the minced garlic and cook just until fragrant, which takes about 30 seconds.
Add in the cut asparagus and sauté for 2 to 3 minutes.
Place your fresh homemade pasta into a pot of boiling salted water and cook it for 2 to 3 minutes or just until done.
Drain the pasta and add it to the pan with the roasted vegetables, then add ricotta cheese, parmesan cheese, salt, and pepper, and gently fold the pasta over to combine.
Serve the pasta with slices of prosciutto ham, burrata cheese, lemon zest, and freshly grated parmesan cheese.
Notes
Make-Ahead: This is meant to be eaten as soon as it is finished.How to Store: Cover the pasta, separate it from the burrata, and keep it in the refrigerator for up to 4 days. This will not freeze well.How to Reheat: Add the desired amount of pasta, separate from the burrata. to a medium-sized saucepot and add in 2 to 3 tablespoons of water and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve with cut burrata.Any pasta shape will work for this recipe.If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.You may need to add a few tablespoons of hot pasta water to the pasta while mixing it with the cheese to help melt and infuse everything.