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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 3 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Place cilantro leaves, garlic, 2 tablespoons olive oil, toasted almonds, yogurt, lemon juice, salt, and pepper into a food processor. Pulse until mixture becomes a paste-like pesto, 6 or 7 pulses. | 2. Mix all-purpose flour and whole wheat flour together in a bowl. Mound flour on a work surface such as a large wooden cutting board. Create a well in the center of the flour; add 4 eggs and 1/2 teaspoon olive oil into the middle of the well. Beat the eggs and olive oil and gradually begin incorporating the flour a little at a time using a fork, lifting flour up from the sides until most of the flour is incorporated into the eggs. Shape into a ball. Knead dough until it is elastic, 5 to 10 minutes, adding additional flour if it is too sticky. | 3. Roll dough out into a large rectangle about 1/16 inch thick. Cut into 8 6x6-inch squares. | 4. Mix ricotta cheese and Parmesan cheeses together in a small mixing bowl. Transfer to a piping bag or plastic bag (cut a small piece off a corner of the bag). Pipe a small circle of cheese mixture large enough to hold an egg yolk in the middle of 4 of the dough squares. Place an egg yolk in the center of each circle. | 5. Mix 1 egg white and 2 teaspoons water together in a small bowl. Brush egg wash on edges of the pasta squares outside the egg yolk circle. Carefully place remaining 4 pasta squares on the egg yolks. Gently seal edges and try to eliminate any air pockets. Use a 6-inch round cookie cutter to remove the corners of the squares. Press edges of ravioli with tines of a fork to strengthen the seal. | 6. Fill a large pot with lightly salted water and bring to a rolling boil; reduce heat to medium-high so water is just simmering. Carefully transfer ravioli to water; gently stir. Cook until pasta is tender, about 3 minutes. Remove with a slotted spoon and place on 4 warm serving plates. Serve topped with a spoonful of pesto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pesto	Cilantro			-	-	-	-
cilantro leaf	2	cups	chopped	7.36	1.1744	0.6816	0.1664
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
almond	2	tablespoons	toasted	240.44799999999998	0.0	0.0	27.2
non yogurt	1 1/2	tablespoons	fat	-	-	-	-
lemon juice	1 1/2	teaspoons		1.6775	0.5261	0.0267	0.0183
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pasta				-	-	-	-
purpose flour	3	cups		-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
egg	4			286.0	1.44	25.12	19.02
olive oil	1/2	teaspoon		238.68	0.0	0.0	27.0
filling				-	-	-	-
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg white	1			17.16	0.2409	3.597	0.0561
water	2	teaspoons		0.0	0.0	0.0	0.0

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