Asparagus open ravoili

Goat’s cheese & asparagus open ravioli

A twist on a pasta classic with green veg

By , 05 June 2018

(18 votes)

Goat’s cheese & asparagus open ravioli
  • 20 Mins

  • Serves: 4

  • Price: £1.46 per serving

Nutritional Info
Each 214g serving contains
  • Energy

    1594KJ

    381KCAL

    19%
  • Fat

    16.1g

    med

    23%
  • Saturates

    7.5g

    high

    38%
  • Sugars

    2.8g

    low

    3%
  • Salt

    0.71g

    med

    12%
of your reference intake.
Typical energy values per 100g: 745kJ/178kcal.
Ingredients
  • 150g Grower's Selection Asparagus, cut in half lengthways
  • 180g Asda Mild Tender Baby Spinach
  • 2tbsp finely chopped flat-leaf parsley
  • Zest and juice ½ lemon
  • 1tbsp Asda Hazelnuts, chopped
  • 50g frozen petits pois
  • 250g Asda Fresh Egg Lasagne Sheets, cut in half
  • 2tbsp Asda 39% Less Fat Green Pesto
  • 125g Asda Soft Goat's Cheese, crumbled
  • 20g Parmesan, finely grated
Method
  • Bring a large pan of water to the boil. Add the asparagus and spinach. Simmer for 3 mins. Using tongs, remove and put into a colander to drain.

  • Transfer to a bowl and mix with the parsley, lemon juice and zest and hazelnuts. Set aside.

  • Add the petits pois and lasagne sheets to the pan of water. Cook for 2 mins, then remove and drain, reserving 1tbsp of the cooking water.

  • Mix the pesto with the reserved water.

  • Layer the asparagus, spinach and goat's cheese between the lasagne sheets and sprinkle with the petits pois.

  • Top with a drizzle of the pesto and the Parmesan to serve.