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- Carrot Purée Ravioli
- Recipe For Carrot Purée Ravioli
- Ingredients:
- for the pasta
- 250g 00 flour
- 2 eggs
- 2 egg yolks
- Pinch of salt
- for the ravioli
- 300g frozen baby carrots
- Pinch of salt
- 125mls milk
- 15mls chopped parsley
- salt and freshly ground black pepper to season
View Full Recipe at Lavendar and Lime
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 309 | |
| Calories from Fat 120 | 39% |
| Total Fat 13.36g | 17% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 721mg | 30% |
| Potassium 1033mg | 30% |
| Total Carbs 31.45g | 8% |
| Dietary Fiber 8.8g | 29% |
| Sugars 21.77g | 15% |
| Protein 17.25g | 28% |
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