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Pea & Parmesan Wonton Ravioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2478
Energy (kCal)456.3185
Carbohydrates (g)36.4997
Total fats (g)29.3879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, salt and pepper. | 2. Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work. | 3. Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea 2 2/3 cups 109.76 19.7307 7.3173 0.5227
    parmigiano reggiano cheese 1/3 cup grated - - - -
    mint 2 teaspoons chopped 1.672 0.3196 0.125 0.0277
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    wonton wrapper - - - -
    butter 1/4 cup unsalted melted 342.0 15.714 10.686 28.8

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



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