Olive Ravioli with Asparagus

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Olive Ravioli with Asparagus
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
762
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie762 cal.(36 %)
Protein22 g(22 %)
Fat47 g(41 %)
Carbohydrates62 g(41 %)
Sugar added2 g(8 %)
Roughage4.4 g(15 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E4.8 mg(40 %)
Vitamin K52.6 μg(88 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7 mg(58 %)
Vitamin B₆0.2 mg(14 %)
Folate170 μg(57 %)
Pantothenic acid1.6 mg(27 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C30 mg(32 %)
Potassium533 mg(13 %)
Calcium385 mg(39 %)
Magnesium56 mg(19 %)
Iron2.1 mg(14 %)
Iodine41 μg(21 %)
Zinc2.5 mg(31 %)
Saturated fatty acids28.3 g
Uric acid69 mg
Cholesterol175 mg
Complete sugar8 g

Ingredients

for
4
For the pasta
300 grams Pastry flour
1 egg
½ tsp salt
For the filling
150 grams Ricotta cheese
80 grams freshly grated Parmesan
4 Tbsps black Olives (pitted and finely chopped)
salt
peppers (from the mill)
1 egg white
For the asparagus
500 grams Asparagus
sugar
salt
peppers (from the mill)
150 grams butter
lemons
How healthy are the main ingredients?
Ricotta cheeseParmesanOliveeggsaltsalt

Preparation steps

1.

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.

2.

Mix ricotta with Parmesan and olives. Season with salt and pepper.

3.

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.

4.

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.

5.

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.