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Feta Cheese and Sun-Dried Tomato Ravioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.9078
Energy (kCal)828.9267
Carbohydrates (g)10.6722
Total fats (g)75.6893
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place sun-dried tomatoes in a small bowl; pour boiling water over to cover. Let stand until softened, 5-10 minutes. Drain. Chop tomatoes finely. | 2. Mix cheeses, tomatoes, lemon zest and oregano. Spoon about 1 tablespoon of the cheese mixture mixture in the center of a wonton wrapper; brush edges with water. | 3. Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling. | 4. Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente. | 5. Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato 1 ounce sun-dried 25.2167 0.0 5.61 0.1417
    cream cheese 8 ounces 669.06 7.938 16.1028 64.8648
    feta cheese 1/3 cup crumbled 132.0 2.045 7.105 10.64
    lemon zest 1/2 teaspoon 25.2167 0.0 5.61 0.1417
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    wonton wrapper 32 - - - -

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



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