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Sea Scallop Ravioli Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.9699
Energy (kCal)962.1551
Carbohydrates (g)67.0717
Total fats (g)21.1118
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Carefully poach scallops in boiling water for 2-4 minutes. | 2. Drain and pat dry with paper towels. | 3. Beat egg with ricotta and grated parmesan cheese. | 4. Gently add lemon peel. | 5. You may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea scallop 12 ounces 377.4 18.394000000000002 69.836 2.8560000000000003
    ricotta cheese 1/4 107.88 1.8848 6.9812 8.0476
    parmesan cheese 1/4 lb grated 419.5734 45.3593 45.3593 5.6699
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    lemon 2 grated rind 2.5617 0.8233 0.0972 0.0265

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



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