Admirably

Open Ravioli with Dillisk Pasta, Broad Beans, Asparagus and Fennel in a Lemon Cream Sauce

Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.

VegetarianMain CoursePastaHomemade PastaSeaweed
Estimated Nutrition
Calories
716.3
kcal / serving
2865.2 kcal total
Carbs
48.9g
per serving
195.6 g total
Fat
49.6g
per serving
198.4 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
Free-range, beaten
3
tbsp
Parmesan
Grated
300
ml
Double Cream
1
piece
Ricotta Salata
Crumbled, for garnish
Fruits
1
piece
Lemon
Zest only
GrainsCereals
200
g
Strong White Flour
Sifted
LegumesPulses
200
g
Broad Bean
Shelled
Liquids
100
ml
White Wine
NutsSeeds
1
pinch
Salt
1
pinch
Saffron Powder
1
clove
Garlic
Finely chopped
1
pinch
Black Pepper
Freshly ground, to taste
1
tsp
Marjoram
Chopped golden leaves
OilsFats
2
tbsp
Rapeseed Oil
2
tbsp
Rapeseed Oil
For the sauce
Other
1
piece
Calendula And Borage Flowers
Organic, for garnish
Vegetables
2
tbsp
Dillisk
Very finely chopped, also known as dulse
15
piece
Asparagus
Young spears, trimmed, sliced lengthways
6
piece
Spring Onion
Sliced
0.5
piece
Fennel
Bulb, thinly sliced using a mandolin

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.