Ravioli of minted asparagus with potatoes & mascarpone

Name: Ravioli of minted asparagus with potatoes & mascarpone
Yield: 6
Ingredients: 250g potatoes, peeled; 700g asparagus, bases trimmed and stalks peeled (if needed); 1 clove of garlic, peeled and finely chopped; olive oil; 1 good handful of fresh mint, leaves picked and chopped; 1 × blinding pasta recipe; 2 large knobs of unsalted butter; 2 heaped tablespoons mascarpone cheese, lightly seasoned; 1 handful of freshly grated Parmesan cheese

Not Too Tricky

serves 6

About the recipe

The Return of the Naked Chef, p114

nutrition per serving

Calories

31%

Fat

38%

Saturates

56%

Sugars

Salt

13%

Protein

51%

Carbs

28%

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Ingredients

250g potatoes, peeled

700g asparagus, bases trimmed and stalks peeled (if needed)

1 clove of garlic, peeled and finely chopped

olive oil

1 good handful of fresh mint, leaves picked and chopped

1 × blinding pasta recipe

2 large knobs of unsalted butter

2 heaped tablespoons mascarpone cheese, lightly seasoned

1 handful of freshly grated Parmesan cheese

Method

Find the recipe!

For the full recipe, head to page 114 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Mint Asparagus Potato Cheese Dinner Dinner Party

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The Return of The Naked Chef

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