RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.1824
Energy (kCal)	700.521
Carbohydrates (g)	107.9361
Total fats (g)	21.5286
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0033
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.5103
Riboflavin (mg)	0.0111
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0018
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0724
Proline (g)	0.0660
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1968
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5400
Copper, Cu (mg)	0.0389
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1840
Total lipid (fat) (g)	21.5286
Vitamin K (phylloquinone) (g)	19.0760
Cholesterol (mg)	81.6465
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0025
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0000
Folate, total (g)	22.3029
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	481.6000
Energy (kcal)	700.5210
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0108
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.9877
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.8080
Lutein + zeaxanthin (g)	106.1600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0440
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.3200
Fatty acids, total saturated 16:0 (g)	0.0114
Carbohydrate, by difference (g)	107.9361
Vitamin D (IU)	0.0000
Fructose (g)	0.2544
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0924
Tyrosine (g)	0.0288
Potassium, K (mg)	913.0134
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	24.0000
Serine (g)	0.0452
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0324
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0172
Isoleucine (g)	0.0424
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1402
Water (g)	396.6300
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	289.2000
Sodium, Na (mg)	1379.2824
Iron, Fe (mg)	4.6235
Energy (kJ)	2930.2339
Ash (g)	7.0150
Caffeine (mg)	0.0000
Glycine (g)	0.0496
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0200
Fatty acids, total polyunsaturated (g)	3.0850
Vitamin E (alpha-tocopherol) (mg)	0.0412
Sucrose (g)	0.0192
Vitamin B-6 (mg)	0.2507
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0500
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1326
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0276
Folate, food (g)	17.2000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	7.6626
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0052
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.0360
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	9.2024
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	434.3756
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0452
Glutamic acid (g)	0.2068
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0596
Folate, DFE (g)	17.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	12.2121
Tryptophan (g)	0.0112
Threonine (g)	0.0392
Fatty acids, total polyunsaturated 18:1 c (g)	0.0022
Manganese, Mn (mg)	0.1348
Protein (g)	29.1824
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0078
Betaine (mg)	0.0000
Phosphorus, P (mg)	47.4116
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Boil pasta according to package directions. | 2. In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. | 3. Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min). | 4. When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. | 5. Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1/2	cup		-	-	-	-
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
alfredo sauce	10	ounces		-	-	-	-
pumpkin puree	1/2	cup		-	-	-	-
sage	1	tablespoon	chopped ground	-	-	-	-
cheese ravioli	18	ounces		668.4810000000001	100.5273	28.066	21.4322
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564

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

Cooking in progress....

Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade)