[WATCH] Asparagus and mint ravioli tossed in mascarpone

Watch Sean Gravina make fresh ravioli stuffed with asparagus, mint and creamy potatoes.

Asparagus and mint ravioli tossed in mascarpone

Ingredients

• 130g potatoes, peeled
• 340g asparagus, bases trimmed and stalks peeled
• ½ garlic clove
• Olive oil
• Salt and freshly ground black pepper
• 1 handful fresh mint, chopped
• 500g fresh pasta
• 1 large knob of butter
• 1 heaped tablespoon mascarpone cheese
• 1 handful grated Parmesan

Method

• 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.
• Roll out the pasta using a pasta machine, starting on the thickest setting and reducing the setting to the one before the finest setting every second time you put the pasta through the machine.
• On a floured surface, cut the pasta into large discs, depending on how large you want your ravioli.
• Place one teaspoon of filling onto the centre of the pasta discs.
• Rub the edges with water and cover with another disc of pasta, pressing the sides down to seal. Ravioli may be kept in the fridge for a few hours or frozen at this stage.
• Bring a pot of salted water to the boil. Gently drop the ravioli in along with the asparagus tips. Boil for 3 – 4 mins and drain.
• Toss the ravioli in butter, mascarpone, Parmesan and the remaining mint.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 May, 2015.