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Baked Ravioli Appetizers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.9351
Energy (kCal)691.2665
Carbohydrates (g)77.5841
Total fats (g)35.3771
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Bring 6 quarts of salted water to a boil. | 3. Add the ravioli and stir gently until the water returns to a boil. | 4. Reduce the heat to a simmer and cook for 3 minutes. | 5. Drain the ravioli well and return to the pot with the butter. | 6. Stir gently to coat. | 7. Lay the ravioli out on a rimmed baking sheet in a single layer. | 8. Top each ravioli with a small amount of sauce and a sprinkling of cheese. Put into the oven for 10-15 minutes until they begin to crisp and brown slightly at the edges. | 9. Serve with toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ravioli 1 lb 349.2665 61.8701 11.2491 6.5771
    butter 1/4 cup cut 342.0 15.714 10.686 28.8
    tomato sauce 1/2 cup - - - -
    romano cheese 1/2 cup grated - - - -

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



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