Ravioli With Asparagus, Mint & Mascarpone

Total Time
15mins
Prep 5 mins
Cook 10 mins

Take the quick & easy route by using store-bought fresh or frozen ravioli (like me) or make your own pasta like the originator of this recipe - Enza Aloi, executive chef at Terroni Restaurant in Toronto.

Ingredients Nutrition

Directions

  1. Heat olive oil and garlic.
  2. Add the asparagus and sauté for 2 to 3 minutes.
  3. Stir in the butter and add the chicken stock.
  4. Let this sauté while cooking the ravioli.
  5. Cook ravioli in a large pot of salted boiling water for a few minutes until they float to the top.
  6. Drain and gently add to the sauce.
  7. Add the mascarpone& stir until incorporated.
  8. Garnish with a dollop of mascarpone and fresh mint leaves.
  9. Sprinkle with parmigiano reggiano and serve immediately.
Most Helpful

On a scale of one to ten, my husband gave this a twelve. I agree with him. Very rich dish. Great for eating every once in a while. Do yourself a favor and use a well-aged parmiggiano from a good import shop. I thought it wasn't going to be that important, but the complex flavors really bring the dish alive. Also, I realized after the first helping that it's really hard to overdo it on the mint, so put as much as you want.

alice Dave April 24, 2008