Recipes in the world of Flavilo

Asparagus and ricotta empanada served

Asparagus and Ricotta Empanadas

Asparagus and ricotta empanadas are a modern, vegetarian twist on the traditional Latin American filled pastry. While empanadas originally spread from Spain to Latin America with meat fillings, vegetable variations have become increasingly popular in recent years – especially during the spring and summer seasons. The freshness of the asparagus and the creaminess of the ricotta complement each other perfectly, resulting in a light yet flavorful dish. The aroma of browning asparagus and melting cheese fills the kitchen – every bite is both fresh and creamy. Ideal as a welcome snack for guests, a picnic treat, or even a light dinner. TIP: You can add a little lemon zest or fresh basil to the ricotta mixture for an even fresher flavor. The secret to the perfect texture is well-drained ricotta and thoroughly prepared asparagus. If you want to make it spicier, add a pinch of chili flakes.

Prep Time 25 min
Preparation 25 min
Total 50 min
1320 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Puff pastry
⭕ 200 g Fresh green asparagus
⭕ 250 g Ricotta cheese
⭕ 50 g Grated Parmesan cheese
⭕ 1 cloves Garlic
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Olive oil
⭕ 1 Egg

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    Preparation Steps

    1

    Wash the asparagus and trim the woody ends. Cut into 1-2 cm pieces. TIP: Bend the end of the asparagus with your hand – it will break where it is no longer woody.

    2

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the asparagus for 4-5 minutes, until slightly softened but still crisp-tender. Add the minced garlic during the last minute.

    3

    In a bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper, and the sautéed asparagus-garlic mixture. TIP: Taste the filling and adjust the seasoning to your liking.

    4

    Roll out the puff pastry to about 3 mm thick and cut out approximately 10 cm circles. Make sure each circle is large enough for the filling.

    5

    Place 1 tablespoon of the ricotta-asparagus filling on one half of each circle. Fold the other half over, then press the edges firmly with a fork to seal. TIP: Do not place the filling too close to the edge, otherwise it may leak out during baking.

    6

    Preheat the oven to 200°C (400°F). In a small bowl, whisk the egg and brush it over the top of the empanadas to give them a nice golden-brown color.

    7

    Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, until golden brown and crispy. Watch them during the last 5 minutes of baking to prevent them from burning.

    8

    Let them cool for a few minutes, then serve warm or at room temperature, with a dipping sauce or a side salad.