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Green asparagus with ravioli and black olives
A tasty Italian recipe. The vegetarian main course contains the following ingredients: green asparagus, black olives without pits (a 240 g), sundried tomatoes in oil, olive oil, garlic (finely chopped), ravioli with 4 cheeses (a 250 g), fresh basil ((15 g) , in strips) and Parmesan cheese (grated).
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Ingredients
Directions
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Wash the asparagus and cut off the woody ends (approx.
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2 cm).
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Cut the asparagus into pieces of about 4 cm.
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Halve the olives and pat the tomatoes dry with kitchen paper, then cut into small strips.
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Heat in a wok2 tbsp oil and fry the garlic and asparagus for about 2 minutes.
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Add 100 ml water and smother the asparagus in approx.
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6 min.
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Until al dente.
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Put the tomatoes and olives through.
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Meanwhile, bring a pot of water with a pinch of salt and 2 tbsp oil to the boil.
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Cook the ravioli according to instructions al dente.
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Drain the ravioli and pour in the asparagus and basil.
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Spoon the dish into deep plates or a bowl and sprinkle with the Parmesan cheese..
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Nutrition
740Calories
Sodium37% DV880mg
Fat66% DV43g
Protein58% DV29g
Carbs19% DV57g
Fiber20% DV5g
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