Ravioli With Asparagus, Mint & Mascarpone

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

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.