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.
- 48 pieces cheese ravioli (fresh or frozen)
- 2 tablespoons olive oil
- 1 -2 clove garlic, chopped
- 4 tablespoons mascarpone
- 2 tablespoons butter
- 1 cup chicken stock (or water)
- 1 bunch asparagus, chopped into 2 inch pieces (about 12 stalks)
- 1⁄2 cup of chopped mint
- salt and pepper, to taste
- parmigiano-reggiano cheese, to taste
- Heat olive oil and garlic.
- Add the asparagus and sauté for 2 to 3 minutes.
- Stir in the butter and add the chicken stock.
- Let this sauté while cooking the ravioli.
- Cook ravioli in a large pot of salted boiling water for a few minutes until they float to the top.
- Drain and gently add to the sauce.
- Add the mascarpone& stir until incorporated.
- Garnish with a dollop of mascarpone and fresh mint leaves.
- Sprinkle with parmigiano reggiano and serve immediately.
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.