That’s a springtime classic. I should have made the ravioli myself. But I wanted this for a picnic and since it wouldn’t be served immediately and would be eaten cold, I thought “why bother”.
I was inspired to make this recipe by Jamie Oliver’s asparagus recipes and by several I found on the internet. And of course by Homer.
For 4 servings you’ll need
- 1 big packet of ravioli or 2 small ones. You need about 40-50 ravioli.
- 2-3 tbsps olive oil
- 2 garlic cloves, chopped
- 5 tbsps mascarpone or other cream cheese
- 1 tbsp butter
- 1 cup vegetable stock
- About 12 asparagus
- ½ cup chopped basil or mint
- Salt- pepper
- Grated parmesan to serve
Heat olive oil in a skillet and sauté garlic.
Add the asparagus and sauté for 3 minutes.
Stir in the butter and add the vegetable stock. Lower heat and cook the ravioli in salted, boiling water.
When they float to the top they are ready. But because I never believe science, I try one.
Drain ravioli and add to the asparagus sauce. Add the mascarpone, but keep 4 teaspoons aside for serving. Season to taste. Serve with some more mascarpone on top, parmesan and chopped basil or mint leaves.