Recipes · American · Appetizers
Toasted Ravioli
One serving has 790 kcal and 28 g protein, and at least a fifth of a woman's daily need of selenium (88%), thiamin (70%), riboflavin (64%), phosphorus (61%), niacin (59%) and vitamin K (54%). Ready in 23 minutes.
- Preparation: 15 min
- Cooking: 8 min
- Makes: 1 serving (268 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 120 g Tortellini, cheese
- 10 g Flour, all-purpose
- 20 g Eggs, whole, raw
- 30 g Breadcrumbs, dry
- 8 g Parmesan cheese
- 20 g Vegetable oil
- 60 g Marinara sauce
- 0.2 g Salt
- 0.1 g Black pepper
Method
- Bring a pot of water to a boil and cook the cheese tortellini (a stand-in for ravioli) for 2-3 minutes until just tender but not fully done; drain and pat dry.
- Dredge each piece in the flour, dip in the beaten egg, then coat in the breadcrumbs mixed with the parmesan, salt and pepper.
- Heat the oil in a skillet to about 175°C (350°F) and fry the coated pasta in batches for 2-3 minutes until golden and crisp.
- Drain on paper towels.
- Warm the marinara sauce.
- Serve the toasted ravioli hot with the marinara sauce for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 790 kcal | 37% |
| Carbohydrates | 90.5 g | |
| Water | 110 mL | |
| Fiber | 5 g | 17% |
| Protein | 27.4 g | 57% |
| Tryptophan | 0.13 g | |
| Threonine | 0.37 g | |
| Isoleucine | 0.48 g | |
| Leucine | 0.85 g | |
| Lysine | 0.6 g | |
| Methionine | 0.24 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.54 g | |
| Tyrosine | 0.41 g | |
| Valine | 0.59 g | |
| Histidine | 0.28 g | |
| Fat | 35.2 g | |
| Monounsaturated | 8.8 g | |
| Polyunsaturated | 13.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 11.8 g | |
| Saturated | 9.7 g | |
| Trans-Fats | 0.15 g | |
| Cholesterol | 131 mg | |
| Calcium | 361 mg | 36% |
| Copper | 0.25 mg | 28% |
| Iron | 4.6 mg | 25% |
| Magnesium | 57.2 mg | 18% |
| Manganese | 0.44 mg | 24% |
| Phosphorus | 430 mg | 61% |
| Potassium | 405 mg | 9% |
| Selenium | 48.4 µg | 88% |
| Sodium | 1,169 mg | |
| Zinc | 2.3 mg | 29% |
| Thiamin (vitamin B1) | 0.77 mg | 70% |
| Riboflavin (vitamin B2) | 0.7 mg | 64% |
| Niacin (vitamin B3) | 8.2 mg | 59% |
| Pantothenic acid (vitamin B5) | 0.6 mg | 12% |
| Pyridoxine (vitamin B6) | 0.24 mg | 18% |
| Folate (vitamin B9) | 157 µg | 39% |
| Cobalamin (vitamin B12) | 0.57 µg | 24% |
| Choline | 79.1 mg | 19% |
| Vitamin A | 113 µg | 16% |
| Vitamin C | 1.2 mg | 2% |
| Vitamin D (D2 + D3) | 17.9 IU | 3% |
| Vitamin E | 3.5 mg | 24% |
| Vitamin K | 49 µg | 54% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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