Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus recipes

Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus recipes
12 Ingredients
  • 1 cup (8 ounces) Homemade Ricotta Cheese
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 48 (3-inch) round gyoza skins
  • 6 quarts water
  • 1 1/2 tablespoons butter
  • 2 cups (2-inch) slices asparagus
  • 1/4 teaspoon salt
  • 2 teaspoons poppy seeds
  • 1/3 cup (about 1 1/2 ounces) crumbled ricotta salata cheese
Nutrition
903
45% daily value
6 servings
                                       
                                            high-​fiber, low-​sugar, vegetarian
     

Fat

24% 16

Saturated

39% 8

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

51% 152

Carbs (net)

- 146

Fiber

23% 6

Sugars

- 1

Sugars, added

- 0

Protein

70% 35

Cholesterol

21% 62

Sodium

76% 1813

Calcium

35% 353

Magnesium

19% 80

Potassium

8% 382

Iron

55% 10

Zinc

28% 3

Phosphorus

53% 371

Vitamin A

14% 125

Vitamin C

5% 4

Thiamin (B1)

118% 1

Riboflavin (B2)

93% 1

Niacin (B3)

90% 14

Vitamin B6

11% 0

Folate equivalent (total)

94% 376

Folate (food)

- 77

Folic acid

- 177

Vitamin B12

13% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

34% 40
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