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Ingredients
La pâte à ravioli
- 150 g de farine de blé, et un peu pour le plan de travail
- 2 œufs
- 1 ½ c. à café de sel
La garniture
- 30 g de parmesan
- 400 g d'eau
- 5 feuilles de sauge fraîche pour le bouillon
- 24 pointes d'asperge verte ou miniasperges
- 1 tranche de pain de mie blanc
- 40 g de lait
- ½ citron vert
- 1 gousse d'ail
- 50 g de roquette
- 100 g de mozzarella, coupée en morceaux
- 1 - 2 pincées de sel, à ajuster en fonction des goûts
- 1 - 2 pincées de poivre moulu, à ajuster en fonction des goûts
- 1 filet d'huile d'olive
- Nutrition
- per 1 portion
- Calories
- 1477 kJ / 351 kcal
- Protein
- 18 g
- Carbohydrates
- 35 g
- Fat
- 15 g
- Fibre
- 4 g
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