ASPARAGUS & PEA RAVIOLI
SERVES 4 READY IN 10 MIN
200g asparagus spears, trimmed
150g frozen peas 250g ricotta cheese
2 tsp fresh mint, chopped 6 lasagne sheets
1 small egg white, lightly whipped
1 tbsp olive- or avocado oil Juice of lemon
Cook half of the asparagus spears and two-thirds of the peas in boiling water for 3 min until just tender. Finely chop the asparagus and let it cool with the peas for about 10 min. Stir in the ricotta cheese and mint and season with black pepper.
Cook the lasagne sheets in a large pan of boiling water until just tender. Drain, let cool, then cut into 7cm circles. Place a teaspoonful of ricotta mixture in the centre of half the circles. Brush the edge of the circles with egg white, top with the remaining pasta and seal edges. Bring a large pan of water to the boil. Add the ravioli, the rest of the asparagus and peas and cook for 3 min. Drain and serve drizzled with the oil and lemon juice.
1 151kJ PER SERVING 11g FAT 5g SAT FAT 26g CARBS