Savory pie with pasta matta, asparagus, and sheep ricotta

Name: Savory pie with pasta matta, asparagus, and sheep ricotta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italia
Ingredients: 250 g All-purpose flour; 130 mL White wine; 2.5 tablespoons Olive oil; to taste Salt; 1 bunch Asparagus; 1 clove Garlic; 190 g Sheep ricotta; 100 g Robiola; to taste Fresh thyme; to taste Pepper; to taste Parmesan

@valechecucina

Category: Mains

Discover the savory pie with pasta matta, asparagus, and sheep ricotta: a triumph of taste and selected ingredients from the Italian tradition. Try it now!

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

valechecucina@valechecucina

Ingredients

No. Servings

All-purpose flour250g
White wine130mL
Olive oil2.5tablespoons
Saltto taste
Asparagus1bunch
Garlic1clove
Sheep ricotta190g
Robiola100g
Fresh thymeto taste
Pepperto taste
Parmesanto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Prepare the pasta matta by combining the flour, white wine, olive oil, and salt in a bowl. Knead with your hands until you get a compact and sticky dough.
STEP 2 OF 8
Let the dough rest for at least 30 minutes, well covered with a damp cloth.
STEP 3 OF 8
Cook the asparagus in a pan with a clove of garlic, oil, and salt. Clean them and cut off the hard part, then cook the soft part in a pan with a little water.
STEP 4 OF 8
Roll out the pasta matta and use it to line a greased baking pan. Prick the bottom with the tines of a fork.
STEP 5 OF 8
Beat together the sheep ricotta, robiola, thyme, pepper, and a drizzle of oil to prepare the filling.
STEP 6 OF 8
Fill the pasta matta shell with the ricotta and robiola filling.
STEP 7 OF 8
Top with the cooked asparagus and a sprinkle of Parmesan. Finally, add a drizzle of oil on top.
STEP 8 OF 8
Bake in a preheated oven at 180 degrees with fan for 35-40 minutes, until the savory pie is well browned.

Suggestions

Bowl
Baking pan
Pan

General Information

More information

The savory pie with pasta matta, asparagus, and sheep ricotta is a tasty and light recipe, as it is made with a pasta matta base! Perfect as an appetizer or a main dish.

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 8

Prepare the pasta matta by combining the flour, white wine, olive oil, and salt in a bowl. Knead with your hands until you get a compact and sticky dough.

STEP 2 OF 8

Let the dough rest for at least 30 minutes, well covered with a damp cloth.

STEP 3 OF 8

Cook the asparagus in a pan with a clove of garlic, oil, and salt. Clean them and cut off the hard part, then cook the soft part in a pan with a little water.

STEP 4 OF 8

Roll out the pasta matta and use it to line a greased baking pan. Prick the bottom with the tines of a fork.

STEP 5 OF 8

Beat together the sheep ricotta, robiola, thyme, pepper, and a drizzle of oil to prepare the filling.

STEP 6 OF 8

Fill the pasta matta shell with the ricotta and robiola filling.

STEP 7 OF 8

Top with the cooked asparagus and a sprinkle of Parmesan. Finally, add a drizzle of oil on top.

STEP 8 OF 8

Bake in a preheated oven at 180 degrees with fan for 35-40 minutes, until the savory pie is well browned.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	253.93
Carbohydrates (g)	26.66
of which Sugars (g)	2.15
Fat (g)	11.39
of which Saturates (g)	4.87
Protein (g)	9.27
Fiber (g)	0.81
Sale (g)	0.18