AS­PARA­GUS & PEA RAVI­OLI

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

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

1

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.

2

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.

3

1 151kJ PER SERV­ING 11g FAT 5g SAT FAT 26g CARBS

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