Heat extra virgin olive oil in a large skillet, add minced scallion and cook, stirring, for 3-4 minutes. Add asparagus and diced Prosciutto and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes. Add cream, salt and pepper to taste and warm trough.
In the meantime, cook the Ravioli according to package instructions and drain, reserving 1/2 cup of the pasta cooking water.
Transfer asparagus prosciutto ragu in a big bowl and add the egg, stirring to combine. Add cooked Ravioli to the bowl and toss gently to coat them, adding a little reserved water is desired. Divide among plates, garnish with a turn of freshly ground black pepper and serve immediately.