Ravioli with Asparagus Mint Mascarpone
Indulge in the refined flavors of homemade *Ravioli with Asparagus Mint Mascarpone*, a dish that combines the elegance of fresh pasta with a velvety, herbaceous filling. Each tender ravioli is stuffed with a creamy blend of steamed asparagus purée, mascarpone cheese, and finely chopped mint, accented with Parmesan and a hint of nutmeg. Finished in a golden brown butter sauce, this Italian-inspired recipe is both fresh and indulgent, perfect for impressing guests or savoring a special dinner. With step-by-step instructions to create pillowy pasta from scratch, this recipe is ideal for pasta lovers looking to elevate their skills. Serve these delicate, flavor-packed parcels with a sprinkle of Parmesan and a garnish of mint, and watch them disappear off the plate.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 4 Eggs
- 1 lb Asparagus spears
- 3 tablespoons Mascarpone cheese
- 2 tablespoons Mint leaves (finely chopped)
- 1 cup Parmesan cheese (grated)
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 0.25 teaspoons Nutmeg (optional, freshly grated)
Instructions
Begin by making the pasta dough. On a clean work surface, mound the flour and create a well in the center.
Crack 3 eggs into the well and add 1 teaspoon of olive oil and a pinch of salt.
Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well.
Once the mixture begins to come together, knead the dough by hand for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling. Wash and trim the asparagus spears, then steam or blanch them for 2-3 minutes until tender.
Transfer the asparagus to a blender or food processor and blend until smooth.
In a mixing bowl, combine the asparagus purée, mascarpone cheese, chopped mint, Parmesan, and nutmeg (if using). Mix well and season with salt and black pepper to taste.
Divide the pasta dough into 4 pieces and roll each piece out into thin sheets using a pasta roller or rolling pin.
Place small spoonfuls (about 1 teaspoon each) of the filling onto one sheet of pasta, spacing them about 2 inches apart.
Brush the edges and spaces between the filling with a beaten egg to create a seal.
Lay a second sheet of pasta over the first, pressing gently around each mound of filling to remove air pockets.
Using a ravioli cutter or knife, cut the pasta into individual ravioli. Press the edges to seal firmly.
Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes or until they float to the surface.
Meanwhile, melt the butter in a skillet over medium heat until golden and slightly nutty in aroma.
Remove the ravioli from the pot with a slotted spoon and toss them gently in the butter sauce.
Plate the ravioli and garnish with additional grated Parmesan and fresh mint, if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 744 mg | 57% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
