Ravioli With Asparagus, Mint & Mascarpone |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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.
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