Easiest Lemon Ricotta Asparagus Ravioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade ravioli filled with ricotta, lemon, and asparagus, topped with a light butter and fresh herb sauce. An elegant pasta main that tastes refined but comes together easily.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch asparagus, ends trimmed
- 1 cup fresh basil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup roasted pistachios, shelloed
- juice + zest of 2 lemons
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
- 4 tablespoons salted butter
- 2 tablespoons chopped chives
- 1 tablespoon chopped fresh thyme
- 1/2 cup white wine or chicken broth
- 1 cup low sodium chicken broth
- pinch of crushed red pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 770mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 209mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 770MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.