Asparagus Mascarpone Ravioloni in a brown butter, sage, and macadamia nut sauce is amazing flavor and texture taking our taste buds to new levels of enjoyment. A tender homemade pasta holds beautifully sauteed organic asparagus and mascarpone filling leaving nothing but bliss on your tongue.
For the pasta dough:
- 2 eggs
- 140 g all-purpose flour
- 60 g semolina flour
For the Filling:
- a bundle of fresh, organic asparagus (we used purple asparagus)
- 1/2 shallot, minced
- 1 small clove garlic, smashed
- 2 Tbsp e.v.o. oil
- 3/4 cup vegetable broth
- salt and pepper to taste
- 1/4 cup mascarpone
For the butter sage sauce:
- 1 Tbsp e.v.o. oil
- 2 Tbsp butter
- 6 fresh sage leaves
- handful macadamia nuts, shaved
- 1/4 cup Grana or Parmigiano, grated
- In a large bowl add flour, make a well in the middle, crack eggs into well, beat eggs with a fork and slowly start to pull the flour into the eggs. Mix till dough starts to form.
- Flour a work surface and place the dough. Start kneading the dough over onto itself and turning and repeating, using some good force to get that dough nice and smooth. If needed, add a drop of water. The texture should be soft and velvety to the touch, and elastic. Now shape it into a dough ball. Cover in plastic and let the dough rest for about 30 minutes in the fridge.
For the Filling:
- Wash the asparagus, chop the bottom ends and dice, leaving tips whole.
- In a saute pan heat up e.v.o. oil, toss in garlic whole and smashed, minced shallot, and saute till shallots soften.
- Toss in asparagus, stir, and keep adding vegetable stock a little at a time waiting for the broth to dissipate before adding some more. When broth is finished, keep cooking until broth is all dissipated and asparagus are soft.
- Place them in a bowl, remove garlic, and mash them with a pastry blender.
- Add the mascarpone, and season with salt and pepper, as needed. Set aside.
- Take the dough out of the fridge and let sit at room temperature for a few minutes. Cut dough into half-inch thick rounds, press dough making rounds a little bit thinner than proceed to put it through the pasta machine.
- Roll dough rounds in the pasta machine starting from the lowest number and repeating one number at a time till you get to 5, always dusting with semolina or flour before rolling. Lay sheets on a floured surface, not overlapping. Dust tops with some semolina or flour.
- Continue to do the same until all dough is finished.
- Take a pasta sheet and a ravioli cutter (we used a 2"x 2" square) and dent the pasta sheet. Place a heaping teaspoon of filling in the center of each square. Take a brush and some water and brush the edges of each ravioli square.
- Place another pasta sheet and lay it over the pasta sheet with filling, stretching the sides to meet the bottom sheet.
- Press and seal the pasta sheets around the filling, making sure there is no air inside the pocket. Cut with the ravioli cutter or the corrugated pasta cutter.
- Place them individually on a baking sheet with some semolina flour at the bottom. Do not stack them one on top of the other.
- Repeat with all pasta sheets. You can use the leftover edges to make some kind of pasta for a soup or discard.
Butter Sage Sauce:
- In a saute pan heat olive oil and butter.
- When butter begins to sizzle, throw in sage leaves and continue cooking till sauce turns a nice light golden brown. Take off heat and set aside.
- In a large pot of salted boiling water, place ravioli in, delicately.
- Cook till ravioli come to the surface, about 5 minutes.
- Take out of the water gently using a slotted spoon and place in the saute pan with butter sage sauce.
- Heat a touch making sure ravioli are well coated.
- Pace ravioli onto a plate, top with shaved macadamia and some Grana or Parmigiano grated on top.
- Ready to serve!
The prep time includes the 30 minutes resting time.
The cook time includes the cooking of the asparagus and the pasta.
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta asparagus mascarpone ravioloni