Ingredients
For the pasta
500g/1lb 1½oz strong '00' flour, plus extra for dusting
4 large free-range eggs
6 free-range egg yolks
2 tbsp olive oil
salt and freshly ground black pepper
semolina flour, for dusting
For the filling
680g/1½lb English asparagus, tough ends removed
2 tsp olive oil
2-3 shallots, finely chopped
1 garlic clove, chopped
225g/8oz potatoes, boiled and roughly chopped
small handful fresh mint, chopped
salt and freshly ground black pepper
For the sauce
110g/4oz mascarpone cheese
handful freshly grated parmesan cheese, plus extra to serve
60g/2oz butter
small handful fresh mint, chopped
salt and freshly ground black pepper
Method
1. For the pasta, place all of the pasta ingredients into a food processor and pulse until just coming together as a dough. Turn the dough out onto a clean, floured work surface and knead the dough to form a smooth ball. Check the mixture is ready by squeezing between your fingers - it should be firm and smooth.
2. Place the dough into a plastic bag and leave in the fridge to rest for two hours.
3. For the filling, snap off the tips of the asparagus and set aside. Finely chop the stalks.
4. Heat the oil in a large pan. Add the chopped asparagus stalks, shallots and garlic and fry for 4-5 minutes, or until tender.
5. Remove from the heat and add the potatoes. Mash the mixture together well and add the chopped mint. Season, to taste, with salt and freshly ground black pepper and leave to cool.
6. To construct the ravioli, roll out the pasta dough, then, using a pasta machine, roll out the dough into thin sheets, starting at setting 10 and working down to 1. Don't skip the settings ot the pasta may tear.
7. Place one sheet of pasta onto a clean, floured work surface. Place one dessertspoon of filling onto the pasta at regular intervals.
8. Brush the pasta around the edges of the portions of filling with water, then place an identical-sized sheet of pasta over the top to cover the filling. Press down around the edges of each filling portion to seal, making sure to get rid of any trapped air inside the parcels.
9. Using a pastry cutter or knife, cut out each ravioli parcel. Place onto a baking tray covered with semolina to prevent sticking, cover with cling film and refrigerate until ready to use.
10. To cook the ravioli, place the ravioli into a pan of boiling salted water and cook for three minutes. Add the reserved asparagus tips and continue to boil for a further minute, then carefully drain.
11. For the sauce, place the mascarpone, grated parmesan and butter into a pan over medium heat. Heat to melt and combine the cheeses and butter, then add the mint. Season, to taste, with salt and freshly ground black pepper.
12. To serve, place a spoonful of ravioli and asparagus tips onto each plate. Pour over a little of the sauce and garnish with freshly grated parmesan.
