RecipeDB

Cooking in progress....

Ravioli With Tomato, Bacon & Spinach

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.4291
Energy (kCal)1851.356
Carbohydrates (g)151.1118
Total fats (g)115.5391
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 3 quarts of water to a boil and cook ravioli according to package directions. | 2. Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot. | 3. Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down. | 4. Drain the bacon reserving 2 tbsp of drippings. | 5. Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes. | 6. Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste. | 7. Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot. | 8. Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cheese ravioli 12 ounces 445.654 67.0182 18.7107 14.2881
    beef ravioli 12 ounces 336.792 56.4722 14.4582 5.9194
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    bacon 6 slices chopped 700.56 2.1504 21.2016 66.6792
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    rom tomato 2 chopped - - - -
    spinach 2 cups 66.0 11.7 6.6 0.9
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674

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



    Similar Recipes by Processes Similar Recipes by Category Composition