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Mushroom and Mascarpone Ravioli


Cheese(s): Mascarpone

Prep. Time: 25 min

Serves: 39 min

Cook Time: 14 min



  • 1 tablespoon olive oil

  • 2 large shallots, minced

  • 8 ounces fresh mushrooms, chopped

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons minced garlic

  • 1 tablespoon chopped fresh chives

  • 8 ounces Cucina Andolina mascarpone cheese

  • salt and pepper to taste

  • 32 (3.5 inch square) wonton wrappers

  • 1 egg, beaten

  • 2 tablespoons milk


Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

Scallops Mascarpone


Cheese(s): Mascarpone

Prep. Time: 15 min

Serves: 35 min

Cook Time: 20 min



  • 1 (16 ounce) package medium seashell pasta

  • 6 tablespoons butter

  • 1 tablespoon olive oil

  • 1 tablespoon chopped fresh parsley

  • 1 clove garlic, chopped

  • 1 (10 ounce) package sliced fresh button mushrooms

  • 1 bunch asparagus, trimmed and cut into 1 inch pieces

  • salt and pepper to taste

  • 1/2 teaspoon onion powder

  • 1 pound scallops, rinsed and patted dry

  • 1/4 cup milk

  • 8 ounces Cucina Andolina mascarpone cheese

  • 2 tablespoons butter


Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.



Cheese(s): Mascarpone

Prep. Time: 35 min

Serves: 5 hrs

Cook Time: 10 min



  • 6 egg yolks

  • 3/4 cup white sugar

  • 2/3 cup milk

  • 1 1/4 cups heavy cream

  • 1/2 teaspoon vanilla extract

  • 1 pound Cucina Andolina Mascarpone Cheese

  • 1/4 cup strong brewed coffee, room temperature

  • 2 tablespoons rum

  • 2 (3 ounce) packages ladyfinger cookies

  • 1 tablespoon unsweetened cocoa powder


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

  4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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