Asparagus Ravioli with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 36.57 g | (37 %) | ||
| Fat | 33.91 g | (29 %) | ||
| Carbohydrates | 38.9 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.06 g | (0 %) |
| Vitamin A | 249.95 mg | (31,244 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 1.55 mg | (13 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 24.29 μg | (8 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 0.68 μg | (23 %) | ||
| Vitamin C | 0.71 mg | (1 %) | ||
| Potassium | 387.56 mg | (10 %) | ||
| Calcium | 285.73 mg | (29 %) | ||
| Magnesium | 35.64 mg | (12 %) | ||
| Iron | 2.48 mg | (17 %) | ||
| Iodine | 32.79 μg | (16 %) | ||
| Zinc | 1.56 mg | (20 %) | ||
| Saturated fatty acids | 12.88 g | |||
| Cholesterol | 337.61 mg |
Ingredients
Preparation steps
Pile the flour on a table. Make a well in the flour and add 2 eggs, 1/2 teaspoon salt, and 1 tablespoon of oil. Gradually incorporate the flour into the center until it turns into a smooth, elastic dough. Let it rest, covered for 30 minutes.
Peel the lower third of the green asparagus and cut off the ends. Peel the white asparagus thoroughly and cut off the ends. In salted boiling water, cook the asparagus. Cook the green asparagus for 12 minutes and the white asparagus for 18 minutes, drain.
Finely dice 200 grams (approximately 1 1/2 cups) of green asparagus for the filling. With the remaining asparagus, cut on the diagonal into 5 cm (approximately 2 inches) pieces. Finely dice the cheese, mix with the egg yolk and asparagus cubes. Season with salt and pepper.
Thinly roll out dough on a floured surface and cut into 5 cm (approximately 2 inches) wide strips. Cut each strip into 3 cm (approximately 1 inch) rectangles. Place one teaspoon of filling on half of the strip and fold over onto itself, encasing the filling. Press the edges well. Cook in salted water and drain. Allow to drain 5-6 minutes.
Peel garlic and cut into slices. Cut basil leaves into strips. Rinse shrimp and pat dry. Fry shrimp on each side for 2-3 minutes in hot oil. Season with salt and pepper. Remove, but keep warm. Sauté garlic briefly in 1 tablespoon of butter in a pan. Mix with the ravioli, asparagus, and basil.
To serve: Place ravioli, asparagus and shrimp on plates and drizzle with remaining melted butter.
