Asparagus and Ricotta Ravioli
Asparagus and Ricotta Ravioli
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Treat your family to handmade ravioli with ricotta and seasonal asparagus in this recipe from "The Babbo Cookbook," by Mario Batali.

    Ingredients

    • Coarse salt
    • 20 medium asparagus spears, tough ends trimmed
    • 1 1/2 cups fresh ricotta, drained
    • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground black pepper
    • Basic Pasta Dough
    • All-purpose flour, for rolling dough
    • 1 cup (2 sticks) unsalted butter
    • 10 ramps, coarsely chopped (optional)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 345 % Daily Value *
    • Total Fat: 34 g 52.37%
    • Saturated Fat: 19 g 96.19%
    • Trans Fat: 1 g %
    • Cholesterol: 90 mg 30.08%
    • Sodium: 226 mg 9.41%
    • Calcium: 243 mg 24.27%
    • Potassium: 16 mg 0.45%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 2 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 20.1%
    • Vitamin C 0%
    • Vitamin D 0.42%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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