Photo: Sorin Gheorghita
Pea, mint and ricotta ravioli with a pancetta butter
14 ingredients
30 min + 10 min
Serves 2
openrecipes
Fresh peas and mint leaves combine with creamy ricotta to make the filling for these delicious fresh pasta ravioli.
Estimated Nutrition (whole recipe, rough)
1262
Calories
46g
Protein
30g
Fat
199g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Peppermint | not in our table | 0 |
| Pea Shoots | 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
- 150g/5½oz tipo ‘00’ pasta flour
- 2 free-range eggs
- knob of butter
- 2 banana shallots
- 1 garlic
- 100g/3½oz fresh peas
- 1 tbsp ricotta
- ½ lemon
- 15 mint
- pinch salt
- pinch pepper
- , for decoration pea shoots
- 50g/1¾oz clarified butter
- 50g/1¾oz pancetta
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