Ricotta-Pea Ravioli with Asparagus and Mushrooms Recipe

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Ricotta-Pea Ravioli with Asparagus and Mushrooms
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Ingredients
22
Count
Nutrition
310
Calories
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Ingredients:

Directions:

  1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.
  2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.
  3. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.
  4. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.
  5. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.
  6. Bring 6 quarts water to a boil in each of 2 large Dutch ovens. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil. Add shaved asparagus; cook 15 seconds. Drain.
  7. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus. Sprinkle each serving with 4 teaspoons cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.98 Kcal (1298 kJ)
Calories from fat 134.33 Kcal
% Daily Value*
Total Fat 14.93g 23%
Cholesterol 76.61mg 26%
Sodium 825.44mg 34%
Potassium 310.8mg 7%
Total Carbs 30.64g 10%
Sugars 3.72g 15%
Dietary Fiber 4.56g 18%
Protein 14.14g 28%
Vitamin C 7.3mg 12%
Iron 3.7mg 21%
Calcium 183.7mg 18%
Amount Per 100 g
Calories 150.03 Kcal (628 kJ)
Calories from fat 65.02 Kcal
% Daily Value*
Total Fat 7.22g 23%
Cholesterol 37.08mg 26%
Sodium 399.51mg 34%
Potassium 150.43mg 7%
Total Carbs 14.83g 10%
Sugars 1.8g 15%
Dietary Fiber 2.21g 18%
Protein 6.85g 28%
Vitamin C 3.5mg 12%
Iron 1.8mg 21%
Calcium 88.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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