English Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)
English Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)

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English Asparagus Ravioloni with Garlic & Lemon Butter and Vegetarian Parmesan (v.)

Asparagus – literally meaning “sprout” or “shoot”. So majestic is this vegetable that Queen Nerfertiti is reported to have called it the ‘food of gods’. This week, we’ve taken the vegetable to equally heavenly heights, crafting asparagus tortelloni fit for royalty. And what better way to celebrate our Patron Saint, than with a vegetable known for coming into season on St George’s Day, or, should we say, the day of San Giorgio…?

In this week’s limited edition dish, we celebrate the asparagus season by hand-picking the best asparagus spears from the green pastures of England's countryside. Finally, we add a herbaceous garlic and lemon butter and Parmesan to create a soft and sweet intensity to this dish. And with a vegetable so quick to cook that it inspired the latin phrase: velocius quam aspragi conquantur (“faster than cooking asparagus”)– what better way than making a Pasta Evangelists dish that you can make in 5 minutes?

Find recipe card here

Asparagus Ravioloni:

Pasta (37%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water

Filling (63%): Asparagus (48%), Ricotta Cheese (Milk), Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme, Breadcrumbs (Wheat Flour, Salt, Yeast, Salt, Black Pepper

GARNISH INGREDIENTS (garnishes packaged separately)

Garlic and Lemon Butter: Butter (Milk), Garlic, Lemon Zest, Black Pepper

Vegetarian Parmesan: Milk, Salt, Microbial Rennet, Egg Lysozyme 

  1. 1. Bring a large saucepan of salted water to boil.
  2. 2. Cook the pasta in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the pasta).
  3. 3. Whilst the pasta cook, put the garlic and lemon butter in the pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. 4. Use a slotted spoon to lift the pasta out of the water and transfer to the butter. Toss gently to coat. Sprinkle with the cheese. Buon Appetito!

Asparagus Ravioloni: 420kCal

Garlic & Lemon Butter: 150kCal

Vegetarian Cheese: 56kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Asparagus – literally meaning “sprout” or “shoot”. So majestic is this vegetable that Queen Nerfertiti is reported to have called it the ‘food of gods’. This week, we’ve taken the vegetable to equally heavenly heights, crafting asparagus tortelloni fit for royalty. And what better way to celebrate our Patron Saint, than with a vegetable known for coming into season on St George’s Day, or, should we say, the day of San Giorgio…?

In this week’s limited edition dish, we celebrate the asparagus season by hand-picking the best asparagus spears from the green pastures of England's countryside. Finally, we add a herbaceous garlic and lemon butter and Parmesan to create a soft and sweet intensity to this dish. And with a vegetable so quick to cook that it inspired the latin phrase: velocius quam aspragi conquantur (“faster than cooking asparagus”)– what better way than making a Pasta Evangelists dish that you can make in 5 minutes?

Find recipe card here

Ingredients

Asparagus Ravioloni:

Pasta (37%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water

Filling (63%): Asparagus (48%), Ricotta Cheese (Milk), Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme, Breadcrumbs (Wheat Flour, Salt, Yeast, Salt, Black Pepper

GARNISH INGREDIENTS (garnishes packaged separately)

Garlic and Lemon Butter: Butter (Milk), Garlic, Lemon Zest, Black Pepper

Vegetarian Parmesan: Milk, Salt, Microbial Rennet, Egg Lysozyme 

Method

  1. 1. Bring a large saucepan of salted water to boil.
  2. 2. Cook the pasta in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the pasta).
  3. 3. Whilst the pasta cook, put the garlic and lemon butter in the pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. 4. Use a slotted spoon to lift the pasta out of the water and transfer to the butter. Toss gently to coat. Sprinkle with the cheese. Buon Appetito!

Nutrition (per portion)

Asparagus Ravioloni: 420kCal

Garlic & Lemon Butter: 150kCal

Vegetarian Cheese: 56kCal

 Please note the above nutritional guidance is based on our estimates only. 

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