Shapes:
- Agnolotti del Plin
- Double-Stuffed Ravioli (Ravioli Doppi)
- Egg Yolk Ravioli (Uovo in Raviolo)
- Tortelloni & Tortellini
Ingredients
- Kosher salt
- 1 pound (450 grams) fresh asparagus
- 1 cup (130 grams) fresh or frozen peas
- 4 ounces (115 grams) mascarpone
- ½ ounce (15 grams) finely grated Parmigiano-Reggiano
- Grated zest of ½ lemon
- ¼ cup (a small bunch) fresh mint leaves, or to taste
- Freshly ground black pepper
- Bring a medium pot of water to a boil and season generously with salt. Remove the tough ends from the asparagus, then add them to the pot and cook for 1 minute. Add the peas and cook 2 minutes more, or until vibrant and tender. Immediately drain the vegetables in a colander and rinse with cold water to stop the cooking (alternatively, plunge into a bowl of ice water).
- Snap the asparagus spears in half into a high-speed blender. Add the peas, mascarpone, Parmigiano-Reggiano, lemon zest, mint, and a generous pinch of salt and pepper. Purée until smooth, adding a tiny splash of water to get the motor running if needed. (Alternatively, spread the vegetables on a paper towel–lined sheet pan and thoroughly pat dry. Add everything to the bowl of a food processor and pulse until smooth—the result will be coarser in texture but still delicious.) Season to taste with salt and pepper.
- Transfer the filling to a bowl or piping bag and chill thoroughly before use—it will thicken as it cools.
Variations
Made it Vegan: Swap out mascarpone for dairy-free cream cheese, omit the Parmigiano-Reggiano.