Ravioli With Asparagus, Mint &Amp; Mascarpone

1. Heat olive oil and garlic.

2. Add the asparagus and sauté for 2 to 3 minutes.

3. Stir in the butter and add the chicken stock.

4. Let this sauté while cooking the ravioli.

5. Cook ravioli in a large pot of salted boiling water for a few minutes until they float to the top.

6. Drain and gently add to the sauce.

7. Add the mascarpone& stir until incorporated.

8. Garnish with a dollop of mascarpone and fresh mint leaves.

9. Sprinkle with parmigiano reggiano and serve immediately.

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Nutrient	Quantity
Total fats	44.6129 g
Protein	12.8912 g
Carbohydrates	20.164 g
Energy	516.144 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4901 g
Water	261.0708 g
Aspartic acid	0.6728 g
Calcium, Ca	224.214 mg
Lutein + zeaxanthin	2.4 g
Fiber, total dietary	5.8908 g
Fatty acids, total saturated 22:0	0.0348 g
Niacin	6.0114 mg
Vitamin A, RAE	95.868 g
Arginine	0.8612 g
Riboflavin	0.4368 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.1137 g
Glutamic acid	1.3548 g
Sodium, Na	379.62 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5965 g
Total lipid (fat)	44.6129 g
Manganese, Mn	0.9469 mg
Proline	0.3055 g
Fatty acids, total saturated 16:0	5.0032 g
Choline, total	22.161 mg
Sugars, total	3.792 g
Serine	0.3497 g
Fatty acids, total saturated 18:0	1.2765 g
Vitamin B-6	0.2631 mg
Selenium, Se	5.28 g
Ash	3.9377 g
Fatty acids, total saturated 18:1 undifferentiated	25.7833 g
Pantothenic acid	0.3222 mg
Phenylalanine	0.3598 g
Copper, Cu	0.7244 mg
Betaine	0.027 mg
Thiamin	0.5045 mg
Retinol	2.4 g
Methionine	0.1974 g
Iron, Fe	6.8209 mg
Carbohydrate, by difference	20.164 g
Phosphorus, P	317.76 mg
Folate, total	89.28 g
Tocopherol, gamma	0.2241 mg
Alanine	0.3573 g
Cholesterol	7.2 mg
Valine	0.3733 g
Fatty acids, total saturated 18:2 undifferentiated	9.3461 g
Glycine	0.438 g
Fatty acids, total saturated 14:0	0.057 g
Zinc, Zn	2.225 mg
Isoleucine	0.2914 g
Fatty acids, total polyunsaturated	9.8438 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5218 g
Vitamin A, IU	1875.924 IU
Folate, DFE	89.28 g
Tryptophan	0.1398 g
Vitamin C, total ascorbic acid	6.5448 mg
Phytosterols	64.23 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.2689 g
Vitamin K (phylloquinone)	16.734 g
Fatty acids, total saturated	6.6023 g
Histidine	0.1873 g
Fatty acids, total monounsaturated	26.5458 g
Threonine	0.2833 g
Folate, food	89.28 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.9465 mg
Magnesium, Mg	67.128 mg
Lysine	0.2356 g
Potassium, K	585.318 mg
Cystine	0.1244 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Garlic	1	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Asparagus	1 bunch	0	0	0
mint	0.5 cup	20.064	3.835	0.3329
salt pepper	0	0	0	0
chicken stock	1 cup	86.4	8.472	2.88
parmigiano reggiano cheese	0	0	0	0
cheese ravioli	48 pieces	0	0	0
mascarpone	4 tablespoons	0	0	0