Photo: Joseph Gonzalez
Ricotta ravioli with a soft egg yolk, brown butter and pan grattata
17 ingredients
30 min + 10 min
Serves 2
openrecipes
This veggie pasta dish topped with herby fried breadcrumbs is a great way of using up leftover pasta dough.
Estimated Nutrition (whole recipe, rough)
1294
Calories
50g
Protein
51g
Fat
153g
Carbs
What these numbers assume — 14 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- '00' flour
- 200g/7oz ready-made pasta
- 150g/5oz ricotta
- handful chopped mixed fresh herbs (such as basil, parsley
- 75g/2½oz freshly grated parmesan
- pinch freshly grated nutmeg
- sea salt and freshly ground black pepper
- 4 small free-range eggs
- dash olive oil
- large handful fresh breadcrumbs
- 2 garlic
- ½ lemon
- 2 tbsp finely chopped fresh flatleaf parsley
- 75g/2½oz butter
- ½ lemon
- squeeze lemon juice
- sea salt and freshly ground black pepper
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