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Potato and Ricotta Ravioli #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.3082
Energy (kCal)642.9473
Carbohydrates (g)9.5863
Total fats (g)33.3846
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix mashed potatoes, ricotta cheese, chives and garlic together. Season with salt and pepper to taste. | 2. Lay out wonton wrapper on counter. Spoon mixture one inch apart on wanton wrapper. Using water, brush edges of wrapper. Lay second sheet on top, careful to line up the sheets. Using a pastry or ravioli cutter, cut down horizontally and vertically on pasta, making 4 even squares of ravioli. | 3. Do this until all of the mixture is used up. | 4. Bring pasta to a boil in a pot, seasoned with salt and olive oil. Wait until you can clearly see through them and carefully take them out on a plate topping with a sauce or cheese of your choice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg wrap 8 ounces 201.7333 0.0 44.88 1.1333
    potato traditional 1 lb Mashed 201.7333 0.0 44.88 1.1333
    ricotta cheese 1 cup 431.52 7.5392 27.9248 32.1904
    chive 1 1/2 1/2 1.35 0.1957 0.1472 0.0329
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997

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



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