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

/ serving

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

Asparagus has experienced somewhat of an enduring cultural legacy within the Italian peninsula. Brought to the Mediterranean by the Egyptians, the asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been considered a sign of elegance, and in times past, were a delicacy only the most affluent in the Roman Republic could indulge. Curiously enough, under Caesar Augustus, special boats — collectively known as the ‘Asparagus Fleet’ — were maintained to transport asparagus from source to table, while elite military unities were employed to carry fresh spears high in the Alps, where it could be frozen for later use.

Our beautiful wild asparagus is foraged in the green regions of Abruzzo, where, as the summer sun takes hold, foraging for all manner of vegetables is a popular pastime of the Abruzzese. Whilst customarily served roasted, in this week’s dish we’ve used this lusciously fresh and seasonal vegetable as the centrepiece — quite literally — of our ravioloni. The distinctively fresh and earthy undertones of this vibrant produce are enhanced by the addition of a herbaceous garlic and lemon butter, lending a sweet intensity to the dish. We finish it off with a scattering of vegetarian Parmesan, making for a wonderful textural contrast to the creamy, zesty butter.

Item

Weight

Ingredients

Asparagus Ravioloni

5 pieces

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

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

Garlic & Lemon Butter

25g

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

Vegetarian Italian Cheese

8g

Milk, Salt, Microbial Rennet, Egg Lysozyme

 Please find recipe card here.

Nutrition (Dish)

Per 100g

Energy

965kJ

Calories

232kCal

Fat

13.6g

Of which saturates

8.2g

Carbohydrates

17.0g

Of which sugars

1.9g

Protein

9.6g

Salt

0.8g

Story

Asparagus has experienced somewhat of an enduring cultural legacy within the Italian peninsula. Brought to the Mediterranean by the Egyptians, the asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been considered a sign of elegance, and in times past, were a delicacy only the most affluent in the Roman Republic could indulge. Curiously enough, under Caesar Augustus, special boats — collectively known as the ‘Asparagus Fleet’ — were maintained to transport asparagus from source to table, while elite military unities were employed to carry fresh spears high in the Alps, where it could be frozen for later use.

Our beautiful wild asparagus is foraged in the green regions of Abruzzo, where, as the summer sun takes hold, foraging for all manner of vegetables is a popular pastime of the Abruzzese. Whilst customarily served roasted, in this week’s dish we’ve used this lusciously fresh and seasonal vegetable as the centrepiece — quite literally — of our ravioloni. The distinctively fresh and earthy undertones of this vibrant produce are enhanced by the addition of a herbaceous garlic and lemon butter, lending a sweet intensity to the dish. We finish it off with a scattering of vegetarian Parmesan, making for a wonderful textural contrast to the creamy, zesty butter.

Ingredients

Item

Weight

Ingredients

Asparagus Ravioloni

5 pieces

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

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

Garlic & Lemon Butter

25g

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

Vegetarian Italian Cheese

8g

Milk, Salt, Microbial Rennet, Egg Lysozyme

Recipe Card

 Please find recipe card here.

Nutrition 

Nutrition (Dish)

Per 100g

Energy

965kJ

Calories

232kCal

Fat

13.6g

Of which saturates

8.2g

Carbohydrates

17.0g

Of which sugars

1.9g

Protein

9.6g

Salt

0.8g