Ingredients
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48
-
2
-
1 - 2
-
4
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
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1
Done
|
Heat Olive Oil and Garlic. |
|
2
Done
|
Add the Asparagus and Saut For 2 to 3 Minutes. |
|
3
Done
|
Stir in the Butter and Add the Chicken Stock. |
|
4
Done
|
Let This Saut While Cooking the Ravioli. |
|
5
Done
|
Cook Ravioli in a Large Pot of Salted Boiling Water For a Few Minutes Until They Float to the Top. |
|
6
Done
|
Drain and Gently Add to the Sauce. |
|
7
Done
|
Add the Mascarpone& Stir Until Incorporated. |
|
8
Done
|
Garnish With a Dollop of Mascarpone and Fresh Mint Leaves. |
|
9
Done
|
Sprinkle With Parmigiano Reggiano and Serve Immediately. |
