Valentine’s dinner inspirations: Fresh ravioli with mascarpone parmesan creamy sauce and black truffle shavings… or Prosciutto crisps, asparagus fresh ravioli with creamy parmesan mascarpone sauce

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Also the not everyday cook can make these fantastic dishes in a instant! You will get a lot of compliments from your special guest, trust me! What elevates these dishes to a gourmet course is the quick creamy mascarpone sauce so lush and velvety!

For dishes so straight forward, ingredients must be absolutely stellar to get perfection on a plate. You could serve it as main course with a great fresh salad, or as a first course of your Valentine’s dinner, limiting each serving to 4 to 5-6 ravioli.

The Black truffles ravioli

Ingredients: serves 2 

  • 1 package 8 oz. spinach ricotta or ricotta ham frozen fresh ravioli
  • 1 package 8 oz. mascarpone
  • 1/4 tablespoons real good quality grated Parmesan
  • 1 small jar sliced black truffle or 1 small fresh summer or winter truffle.
  • 2 teaspoons heavy cream
  • 1/4 cup grated Asiago cheese
  • 1 full teaspoon black truffles salt
  • 1 teaspoon black truffle oil
  • 1 teaspoon fresh  ground pepper

How to make it:

  • Bring to boil a large pot of well salted boiling water.
  • In a small pan, heat over low heat 3 tablespoons mascarpone, add truffle oil, 2 teaspoons heavy liquid cream, slowly warming the sauce, stirring frequently until all is melted and combined, velvety and smooth about 3 minutes, (the sauce should not attache to the pan, remove from heat if necessary).
  • If you are using a fresh truffle, shave it in small thin shavings, 6 to 7 slices, then add to the sauce, if you have sliced truffles from a jar, do the same. Stir.
  • Boil the ravioli according package instructions. When water is bubbling cook for 3 to 4 minutes as directed, until, after  the second boil they float on the surface.
  • Drain in a colander, over a smaller bowl making sure you keep some cooking water. Quickly add cooking water (2 teaspoons) to the sauce, stir well to combine.
  • On each plate serve 4 to 6 ravioli, pour mascarpone sauce, sprinkle with  grated Parmesan and Asiago cheese, sprinkle truffle salt, ground pepper.
  • (Tip: you can use just simply black truffle oil and black truffle salt if you do not want to use truffles slices)

Serve  and eat  immediately with a fresh (yes fresh) red Pinot.


The Prosciutto, Asparagus Fresh ravioli with mascarpone parmesan sauce

Ingredients: serves 2 to 3

  • 1 package 8 oz. spinach ricotta or ricotta ham frozen fresh ravioli
  • 1 package 8 oz. mascarpone
  • 1/4 tablespoons real good quality grated Parmesan
  • 4 slices in pieces authentic Italian aged prosciutto chopped 1 inch. large
  • 1/3 cup asparagus tips boiled fresh or from a jar
  • 2 teaspoons liquid heavy cream
  • salt and pepper (1 teaspoon each)

How to make it:

  • Bring to boil a large pot of well salted boiling water.
  • If you are using fresh asparagus, steam them 10 minutes (they preserve their nutrients better), cut the tips of 1/3 of it. Reserve.
  • If using asparagus in jar, drain well on paper towel.
  • In medium non stick skillet, over medium heat, perviously greased with 1 tablespoon of olive oil or sprayed, add pieces of prosciutto about 1 inc. (2.5 cm) large, let it cook till crispy, reserve, add asparagus tips let it slightly brown. Reserve.
  • In a small pan heat over low heat 3 tablespoons mascarpone, 2 teaspoons heavy liquid cream, slowly warming the sauce, stirring frequently until all is melted and combined, about 3 minutes.
  • Boil the ravioli according package instructions. When water is bubbling cook for 3 to 4 minutes as directed, until, after  the second boil they float on the surface.
  • Drain in a colander, over a smaller bowl making sure you keep some cooking water. Quickly add cooking water (2 teaspoons) to the sauce, stir well to combine.

To serve:
Add 4 to 6 ravioli on each plate, prosciutto crisps, asparagus tips, pour sauce, toss gently with a spoon, sprinkle grated cheese, ground pepper  and once again, enjoy immediately with a  fresh Pinot Grigio delle Venezie.
Buon Appetito a voi due! Buon Appetito to both of you! :)

All the other ITALIAN RECIPES >

5 comments on “Valentine’s dinner inspirations: Fresh ravioli with mascarpone parmesan creamy sauce and black truffle shavings… or Prosciutto crisps, asparagus fresh ravioli with creamy parmesan mascarpone sauce

  1. Your Hero on said:

    Both were great tasting dishes. I give you a 9.1!

  2. Beth Shaughnessy on said:

    Wow looks amazing and yummy

  3. PATRIZIA GIVEAWAY SCHIAVONE on said:

    Bellissima ricetta! :)

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