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.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Begin by making the pasta dough. On a clean work surface, mound the flour and create a well in the center.

Step 2

Crack 3 eggs into the well and add 1 teaspoon of olive oil and a pinch of salt.

Step 3

Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well.

Step 4

Once the mixture begins to come together, knead the dough by hand for 8-10 minutes until smooth and elastic.

Step 5

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 6

While the dough rests, prepare the filling. Wash and trim the asparagus spears, then steam or blanch them for 2-3 minutes until tender.

Step 7

Transfer the asparagus to a blender or food processor and blend until smooth.

Step 8

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.

Step 9

Divide the pasta dough into 4 pieces and roll each piece out into thin sheets using a pasta roller or rolling pin.

Step 10

Place small spoonfuls (about 1 teaspoon each) of the filling onto one sheet of pasta, spacing them about 2 inches apart.

Step 11

Brush the edges and spaces between the filling with a beaten egg to create a seal.

Step 12

Lay a second sheet of pasta over the first, pressing gently around each mound of filling to remove air pockets.

Step 13

Using a ravioli cutter or knife, cut the pasta into individual ravioli. Press the edges to seal firmly.

Step 14

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.

Step 15

Meanwhile, melt the butter in a skillet over medium heat until golden and slightly nutty in aroma.

Step 16

Remove the ravioli from the pot with a slotted spoon and toss them gently in the butter sauce.

Step 17

Plate the ravioli and garnish with additional grated Parmesan and fresh mint, if desired.

Nutrition Facts

Serving size	(1175.6g)

Amount per serving	% Daily Value*
Calories	3126.6

Total Fat 151.8g	0%
Saturated Fat 86.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 378.8mg	0%
Sodium 6000.1mg	0%
Total Carbohydrate 303.0g	0%
Dietary Fiber 21.3g	0%
Total Sugars 6.2g
Protein 140.9g	0%

Vitamin D 0IU	0%
Calcium 2863.9mg	0%
Iron 26.7mg	0%
Potassium 1597.1mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 17.9%

Carbs: 38.6%