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Asparagus Ravioli Recipe

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Asparagus Ravioli
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Ingredients

  • 3/4 pound asparagus
  • 1/4 cup butter
  • 1 green onion
  • 1 clove garlic
  • Salt and Pepper
  • 3 tablespoons finely chopped fresh basil or 1 tbsp dried basil
  • 1/4 cup water
  • 1 tablespoon all purpose flour
  • 10 egg roll wrappers or won ton wrappers
  • I used 48 wonton wrappers for 24 ravioli.
  • 1/3 cup freshly grated Parmesan cheese
  • NOTE: Add 1/2 cup ricotta and 1/2 cup fresh grated Parmesan to
  • Asparagus filling.
  • Cut asparagus stalks into 2 inch lengths; reserve tips for
  • garnish. In large skillet, heat 1 Tbsp of the butter over medium
  • high heat; add asparagus stalks, garlic and green onion. Sprinkle
  • with salt and pepper to taste; toss to coat. Stir in half of the
  • basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes
  • or until asparagus is tender. Puree in food processor or blender.
  • Let cool; cover and refrigerate for at least one hour or up to 24
  • hours.
  • Stir together flour and remaining 2 tbsp water to make paste. If
  • using Egg roll Wrappers cut into 4 squares each or use either
  • round or square won ton wrappers. Mound teaspoon of asparagus
  • (Ravioli can be prepared up to 1 hour before cooking.)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 716g
Calories 1701  
Calories from Fat 603 35%
Total Fat 68.33g 85%
Saturated Fat 37.29g 149%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 2739mg 114%
Potassium 793mg 23%
Total Carbs 219.68g 59%
Dietary Fiber 10.7g 36%
Sugars 13.3g 9%
Protein 51.2g 82%
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