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Toasted Ravioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.8205
Energy (kCal)1529.86
Carbohydrates (g)64.7427
Total fats (g)128.1418
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch ravioli in boiling salted water for 3 minutes. | 2. Roll ravioli in flour, dip in beaten egg and roll in bread crumbs. | 3. Heat olive oil in large skillet. | 4. Saute ravioli in olive oil until golden brown. | 5. Serve warm with grated cheese and marinara, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cheese ravioli meat 1 dozen - - - -
    salt 1 -2 quarts - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 4 beaten 286.0 1.44 25.12 19.02
    italian breadcrumb 2 cups seasoned - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    parmesan cheese grated - - - -
    marinara sauce - - - -

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



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