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.
Steps
Heat olive oil and garlic.
Add the asparagus and saut for 2 to 3 minutes.
Stir in the butter and add the chicken stock.
Let this saut 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.
Ingredients
cheese ravioli, olive oil, garlic, mascarpone, butter, chicken stock, asparagus, mint, salt and pepper, parmigiano-reggiano cheese