Ravioli With Asparagus, Mint & Mascarpone

READY IN: 15mins
Recipe by CountryLady

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.

Top Review by alice Dave

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.

Ingredients Nutrition


  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.

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