Olive Ravioli with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 1 egg
- ½ tsp salt
Preparation steps
For the pasta: Make a mound of flour on a table. Make a well in the middle and pour in about 3-4 tablespoon of water, eggs, and salt. Gradually incorporate the flour into the center. Knead until it becomes a smooth and elastic dough. Cover with a light towel and let rest for about 15 minutes.
Mix ricotta with Parmesan and olives. Season with salt and pepper.
Thinly roll out the dough and cut 8 cm (approximately 3 inches) squares. In one corner, place about 1 tablespoon of filling. Brush the edges with egg white. Fold diagonally and firmly press the edges. Bring salted water to a boil and cook the ravioli in portions for about 5 minutes. Drain well.
Peel the asparagus and cut off the woody ends. Bring approximately 1.5 liters (approximately 6 1/2 cups) of water with 1 tablespoon sugar and 1 ½ tablespoon salt to a boil. Cook the asparagus is about 20 minutes. Drain well.
Melt the butter over low heat in a small pan. Whisk in the lemon juice. Season with salt and pepper.
To serve: Serve the hot asparagus with ravioli. Drizzle each with 3-4 tablespoons of lemon butter. Garnish with freshly grated Parmesan cheese.
