Cut off the tips of the asparagus, then blanch them for 2 minutes in boiling salted water. Remove them with a slotted spoon and transfer them to a bowl of ice water. Do the same for the asparagus stalks only drain them on paper towels. When the stalks are cool enough to handle, chop them finely and place them in a medium bowl.
Add the mascarpone (directions for a substitute is in the post), ricotta, grated cheese and minced garlic; mix well, cover and refrigerate if you are preparing your own pasta dough. If you are using wanton skins, go to the next step.
Lay out 18 wonton skins and place 1 tablespoon of filling in the center. Brush the edges with a little water and top with another wonton skin, pressing all 4 edges to seal. Cover with a damp cloth if you're not cooking them immediately.
To cook the ravioli, bring a large pot of salted water to a rapid boil over high heat. Meanwhile make the sauce by melting the butter in a large skillet over medium heat. Add the almonds and stir to coat and cook just until the butter just begins to get brown, then set it aside and keep warm. Place the raviolis in the boiling water. When they begin to float, cook for 1 minute, then remove them with a slotted spoon to a warm plate.
Spoon sauce over ravioli and top with drained and reserved asparagus tips.
Make with you own pasta--beat the pasta dough ingredients until a dough forms. Knead on a well-floured surface for 2 minutes; form into a ball and cover with plastic wrap and let it rest for 30 minutes.
Divide dough into quarters. For each quarter, roll dough out very thin (if using a rolling pin) or using a pasta rolling attachment or pasta machine. Using the rolling attachment/machine, you will want to roll to #5 or #6 on the machine. You will want 6-8 sheets approximately 12-inches long and 4-inches wide.
You can form the ravioli free style or use a ravioli tray. You will get LESS ravioli this way than using wonton skins because they will have more filling per ravioli. I formed these free style and got 13 ravioli.