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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
Eggs
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 Beans
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 Onions
Sliced
0.5
piece
Fennel
Bulb, thinly sliced using a mandolin

Method

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