Ravioli Di Ricotta E Asparagi Con Salsa Di Piselli

75 mins (prep 45, cooking 30)
12 ingredients
6 servings
Ricotta and Asparagus Ravioli with Green Pea Sauce Recipe by Carla Capalbo. This recipe taste like summer, is very light and delicate. I recommend to boil ravioli as soon as you are done assembling them because the filling is a little bit juicy and it softens the pasta, which could be a problem. Also, I make twice as much sauce. I think what states the recipe is just enough for 3 servings.

Categories:  pasta,-rice-and-grains , ravioli~tortellini , european , italian , main-dish , <-4-hours , pasta , time-to-make ,
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Serving Size (174.94 g)
Servings 6
Amount per Serving
Calories 203.15 Calories from Fat 13.32
% Daily Value *
Total Fat 1.48g 13.69%
Saturated Fat 0.27g 8.11%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 198.6mg 49.65%
Total Carbohydrate 42.73g 85.45%
Dietary Fiber 7.57 g 181.75%
Sugars 1.77 g %
Protein 8.98g 107.76%
Vitamin A 708.39IU% Vitamin C 4.67mg%
Calcium 41.06mg% Iron 3.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green peas, whole milk ricotta cheese, large egg, large eggs