RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	96.2121
Energy (kCal)	1335.0749
Carbohydrates (g)	136.4317
Total fats (g)	44.7461
Fatty acids, total saturated 20:0 (g)	0.0297
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4907
Fatty acids, total polyunsaturated 17:1 (g)	0.0450
Fatty acids, total trans-monoenoic (g)	0.6130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2614
Fatty acids, total saturated 4:0 (g)	0.5842
Fatty acids, total trans (g)	0.7606
Riboflavin (mg)	1.9667
Tocopherol, beta (mg)	0.0050
Lactose (g)	4.8325
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0461
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)	3.4414
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5054
Proline (g)	0.6310
Fatty acids, total polyunsaturated 18:1 t (g)	0.5461
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1857
Adjusted Protein (g)	0.0000
Cystine (g)	0.1570
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	132.7531
Copper, Cu (mg)	1.1271
Maltose (g)	0.0000
Zinc, Zn (mg)	9.3894
Total lipid (fat) (g)	44.7461
Vitamin K (phylloquinone) (g)	8.3493
Cholesterol (mg)	399.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0060
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0916
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	0.2645
Folate, total (g)	348.4889
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0344
Vitamin A, IU (IU)	3597.5659
Energy (kcal)	1335.0749
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6136
Fatty acids, total saturated 14:1 (g)	0.2099
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2805
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0640
Sugars, total (g)	37.1193
Folic acid (g)	239.8933
Tocotrienol, alpha (mg)	0.0864
Vitamin C, total ascorbic acid (mg)	0.4987
Lutein + zeaxanthin (g)	417.8185
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1132
Vitamin B-12, added (g)	4.0213
Valine (g)	0.6583
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	209.6583
Fatty acids, total saturated 16:0 (g)	9.2722
Carbohydrate, by difference (g)	136.4317
Vitamin D (IU)	186.7933
Fructose (g)	0.0007
Fluoride, F (g)	2.4483
Aspartic acid (g)	0.9587
Tyrosine (g)	0.4283
Potassium, K (mg)	1536.7876
Fatty acids, total saturated 12:0 (g)	0.7710
Vitamin A, RAE (g)	1052.8909
Serine (g)	0.6590
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5187
Fatty acids, total trans-polyenoic 22:4 (g)	0.0125
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	2.5082
Histidine (g)	0.2526
Isoleucine (g)	0.5236
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1188
Niacin (mg)	16.3705
Water (g)	336.0511
Fatty acids, total saturated 8:0 (g)	0.3121
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0138
Carotene, beta (g)	60.3212
Sodium, Na (mg)	1308.3008
Iron, Fe (mg)	12.4045
Energy (kJ)	5586.8255
Ash (g)	11.4976
Caffeine (mg)	0.0000
Glycine (g)	0.2947
Fatty acids, total trans-polyenoic (g)	0.1476
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0072
Fatty acids, total saturated 18:2 undifferentiated (g)	5.1299
Fatty acids, total polyunsaturated (g)	6.1698
Vitamin E (alpha-tocopherol) (mg)	3.7945
Sucrose (g)	0.0001
Vitamin B-6 (mg)	1.8815
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4688
Vitamin D (D2 + D3) (g)	4.6557
Vitamin D3 (cholecalciferol) (g)	4.6557
Lysine (g)	0.6921
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0365
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	1.2950
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)	0.2158
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	1.3671
Folate, food (g)	108.5956
Fatty acids, total saturated 20:1 (g)	0.1411
Fatty acids, total monounsaturated (g)	14.9803
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.2899
Fatty acids, total polyunsaturated 16:1 t (g)	0.0669
Fatty acids, total polyunsaturated 17:0 (g)	0.1370
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	375.3922
Fatty acids, total polyunsaturated 16:1 c (g)	0.4272
Fatty acids, total saturated (g)	20.1003
Vitamin B-12 (g)	8.0468
Calcium, Ca (mg)	972.7836
Fatty acids, total saturated 10:0 (g)	0.6675
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4892
Glutamic acid (g)	1.6157
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0017
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	1048.0033
Leucine (g)	0.8687
Folate, DFE (g)	517.6622
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1452
Fiber, total dietary (g)	10.3340
Tryptophan (g)	0.1477
Threonine (g)	0.4360
Fatty acids, total polyunsaturated 18:1 c (g)	5.9427
Manganese, Mn (mg)	0.0567
Protein (g)	96.2121
Cryptoxanthin, beta (g)	4.5719
Fatty acids, total saturated 18:1 undifferentiated (g)	13.9635
Betaine (mg)	0.5416
Phosphorus, P (mg)	1423.6409
Tocopherol, gamma (mg)	0.4129

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. Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. | 2. Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture, then dredge in pecan mixture. Pour oil to a depth of 1/2" in a skillet or Dutch oven. Heat oil to 360°F Fry ravioli in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. | 3. In a large saucepan, combine marinara sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes Remove from heat. | 4. Serve warm ravioli with Marinara Cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
four cheese ravioli	9	ounces		226.95	0.0	50.49	1.275
pecan	2	cups	ground	572.6933	107.32799999999999	11.7867	12.064
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
oil				-	-	-	-
marinara sauce	1 1/2	cups		-	-	-	-
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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

Cooking in progress....

Fried Ravioli With Marinara