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Ingredientes
- 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.)
View Full Recipe at Thibeault's Table
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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