Asparagus with Ravioli 5 formaggi and spinach pesto
Recipe Weight: 1334g per Portion
| HILCONA Pasta Fina Raviolo 5 Formaggi, 2 x 2 kg, IQF | 2.000 kg |
| Fresh white asparagus “locally grown” | 4.000 kg |
| Tap water | 6.000 l |
| Orange juice 100% | 0.400 l |
| Salt | 0.050 kg |
| Sugar | 0.080 kg |
| Butter | 0.060 kg |
| Spinach Pesto | 0.300 kg |
| Cherry tomatoes on the vine | 0.400 kg |
| Red balsamic vinegar | 0.020 kg |
| Sea salt, coarse | 0.004 kg |
| Black pepper, fresh from the mill | 0.002 kg |
| Olive oil | 0.030 l |
Preparation
Preparation:• Prepare all the ingredients
• Peel the asparagus and cut the ends
• Halve the cherry tomatoes and remove the cores
Method:
• Cook the asparagus: bring the water and the orange juice to the boil with the sugar and the salt. Add the asparagus and bring back to the boil
• Turn off the heat. Leave the asparagus until they are al dente. Remove and let cool. Let the sauce base also cool and then place the asparagus back in the sauce base
• At the same time steam cook the pasta in a combisteamer at 95°C and 100% steam for 6 minutes
• Glaze the asparagus in a little of the sauce base and butter
• Glaze the cherry tomatoes in the olive oil, salt and pepper and balsamic
• Plate everything
Note:
• 1kg of white asparagus (peeled and ends cut)=0.55kg (45% loss)
| Nutritional values | per portion |
|---|---|
| Energy | 3248 kJ |
| Energy | 776 kcal |
| Fat | 36 g |
| - of which saturates | 13 g |
| Carbohydrates | 75 g |
| - of which sugar | 22 g |
| Fibre | 10 g |
| Protein | 33 g |
| Salt | 8.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.