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.
Provided by CountryLady
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil and garlic.
- Add the asparagus and sauté for 2 to 3 minutes.
- Stir in the butter and add the chicken stock.
- Let this sauté 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.
Nutrition Facts : Calories 164.7, Fat 13.6, SaturatedFat 4.9, Cholesterol 17.1, Sodium 147.2, Carbohydrate 8.3, Fiber 3.2, Sugar 2.5, Protein 4.9
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