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Monday, May 08, 2006

Ravioli of Minted Asparagus with Potatoes and Mascarpone

1 x basic pasta recipe
225g/8oz potatoes, peeled
680g/11/2lb asparagus, bases trimmed and stalks peeled (if need be)
1 clove of garlic, finely chopped
olive oil
salt and freshly ground black pepper
1 good handful of fresh mint, leaves picked and chopped
1 x fresh pasta recipe
2 large knobs of butter (or 1/4 pack)
2 heaped tablespoons mascarpone cheese, lightly seasoned
1 handful of grated Parmesan cheese

Cook the potatoes in salted boiling water until tender and drain.

Remove the tips of the asparagus and set to one side. Finely slice the stalks and fry with the garlic in a little olive oil until tender, placing a lid on the pan. Remove from the heat, add the potato and mash together. Season carefully and add half the chopped mint to taste.

Fill your ravioli with a heaped teaspoon of filling and cook in salted boiling water with the asparagus tips for 3-4 minutes.

Drain and toss the ravioli and asparagus tips with the butter, mascarpone, Parmesan and the rest of the mint.

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