Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Trout | not in our table | 0 |
| Peppermint | 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
- Smoked ocean trout fillet 150g
- Ricotta cheese 60g
- Eggs 2
- Fresh green asparagus 200g
- Flour 200g
- Fresh mint leaves 15g
- Extra virgin olive oil 50ml
- Onions 50g
Directions
To prepare fresh pasta dough add eggs, flour and 20ml of oil and mix it till it forms a smooth but thick dough.
Mix ricotta cheese, ocean trout and mint leaves (don't add salt) and keep it separately.
Spread out a very thin layer of dough and then cut it into seven centimetre triangular shaped pieces.
Fill the pieces with ricotta mixture and close the ravioli pasta.
Leave it for ten minutes, then soak it in boiling water for 2-3 minutes and remove it.
To prepare ravioli sauce, pan-fry the fine chopped onions in olive oil.
Add diced asparagus, fresh tomato and salt and pepper.
Mix ravioli to the sauce and drizzle it with the remaining olive oil.
Category:Omanese Recipes
Category:Omanese Vegetarian