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Ravioli di ricotta e asparagi con riccioli di tuorlo (senza glutine)
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Ingredients
Ripieno
- 500 g di acqua
- 200 g di asparagi verdi a tocchetti
- 50 g di Parmigiano reggiano a pezzi
- 30 g di cipolla bianca
- 30 g di olio extravergine di oliva
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato fresco
- 1 uovo
- 250 g di ricotta (vedere consigli)
Pasta
- 250 g di farina senza glutine per pizza o pasta + q.b.
- 2 uova
- 40 - 45 g di acqua
- 10 g di olio extravergine di oliva
Terminare la preparazione
- 30 g di burro
- 2 tuorli sodi
- Nutrition
- per 1 porzione
- Calories
- 1729.7 kJ / 413.4 kcal
- Protein
- 14.1 g
- Carbohydrates
- 36.6 g
- Fat
- 22.1 g
- Fibre
- 1.7 g
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