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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and the chopped green onion and cook for 2 minutes. Stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes. | 2. Mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. Reduce the heat to low and add the spinach. Cook until the spinach wilts, about 1 to 2 minutes. Remove the pan from the heat. Stir in the salmon, ricotta, cottage cheese, Parmesan cheese, chopped parsley, and the dried basil. Mix well and set aside. | 3. On a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. Slice the dough in half, width-wise, to make two rectangles. Spoon half the salmon mixture onto one side of each rectangle. Fold the other side of the rectangle over the filling and press to seal the dough around the filling. Trim the edges to make a nice shape and crimp edges to seal. Repeat with remaining ravioli. Refrigerate ravioli for 1 hour. | 4. Coat the cauliflower with 1 tablespoon of olive oil. Mix together the minced garlic, Parmesan cheese, bread crumbs, and salt and pepper to taste. Pour the garlic-bread crumb mixture over the cauliflower and toss to combine. | 5. Preheat an oven to 400 degrees F (200 degrees C). | 6. Spray a baking sheet with olive oil cooking spray. Place the ravioli in the center of the tray. Surround the ravioli with the seasoned cauliflower. Arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste. | 7. Bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. Remove the baking sheet from the oven. Use a spatula to transfer each ravioli to the center of a dinner plate. Spoon cauliflower mixture around the ravioli. Spread 1/2 tablespoon butter on each ravioli, sprinkle with the remaining chopped parsley, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ravioli	For	the		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
eggplant	1		peeled cubed	-	-	-	-
sea salt pepper	to taste			201.7333	0.0	44.88	1.1333
mushroom	1 1/4	cups	sliced	-	-	-	-
spinach	1	cup		33.0	5.85	3.3	0.45
salmon	1	cup	cooked flaked	-	-	-	-
ricotta cheese	3	tablespoons		80.91	1.4136	5.2359	6.0357
cottage cheese	3	tablespoons		38.5875	1.3309	4.3785	1.6931
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil	1 1/2	teaspoons		0.3047	0.0351	0.0417	0.0085
pasta	1	pound		312.9791	45.3593	6.9853	10.478
vegetable	For	the	Roasted	-	-	-	-
cauliflower floret	4	cups		201.7333	0.0	44.88	1.1333
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
bread crumb	1/2	cup		213.3	38.8692	7.209	2.862
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
parmesan cheese	1	tablespoon	grated	55.5	6.0	6.0	0.75
sea salt pepper	to taste			201.7333	0.0	44.88	1.1333
olive oil cooking spray				201.7333	0.0	44.88	1.1333
cherry tomato	8	ounces halved		201.7333	0.0	44.88	1.1333
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
parsley	1	tablespoon	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.