Photo: Eaters Collective
Open ravioli with dillisk pasta, broad beans, asparagus and fennel in a lemon cream sauce
20 ingredients
1 hr + 30 min
Serves 4
openrecipes
Layers of pasta laced with a wonderfully savoury seaweed, filled with broad beans, asparagus and fennel in a cream sauce all makes for something rather divine.
Estimated Nutrition (whole recipe, rough)
1013
Calories
47g
Protein
30g
Fat
132g
Carbs
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Saffron | not in our table | 0 |
| Broad Bean | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Borage | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz strong white flour
- pinch salt
- 2 free-range eggs
- 2 tbsp rapeseed oil
- pinch saffron
- 2 tbsp very finely chopped dillisk (also known as dulse)
- 200g/7oz shelled broad beans
- 15 young asparagus
- 2 tbsp rapeseed oil
- 6 spring onions
- 1 garlic
- 100ml/3½fl oz white wine
- 3 tbsp grated parmesan
- 300ml/10½fl oz double cream
- 1 lemon
- and freshly ground saltblack pepper
- ½ fennel
- 1 tsp chopped golden marjoram
- organic calendula and borage
- ricotta salata (pressed, dried and salted ricotta), crumbled, to garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes