This recipe has Sodium as 77.3% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.0% of RDA
• Calories: 38.5% of RDA
• Carbs: 35.4% of RDA
• Fat (total lipid): 48.2% of RDA
• Fiber: 57.0% of RDA
• Fructose: 0.7% of RDA
• Protein: 30.9% of RDA
• Sodium: 77.3% of RDA
• Sugar: 42.7% of RDA
• Vitamin A (IU): 14.6% of RDA
• Vitamin B6: 60.5% of RDA
• Vitamin C: 17.5% of RDA
• Iron: 7.0% of RDA
• Magnesium: 41.3% of RDA
• Manganese: 384% of RDA
• Niacin: 17.3% of RDA
• Potassium: 29.2% of RDA
• Zinc: 32.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps in the dependent recipe to make the beet hummus.
PREPARING THE DOUGH
2.
In a food processor, combine flour, 2 eggs, and salt.
3.
Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough.
4.
Remove dough and shape into a ball. On a lightly floured surface, knead dough about 1 minute or until smooth.
5.
Wrap dough in plastic wrap and let stand for 30 minutes.
6.
Once done, divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
FILLING THE RAVIOLI
7.
In a small bowl, combine 1 egg and 1 tablespoon water; set aside.
8.
Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture.
9.
Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first.
10.
Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together.
11.
Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
COOKING THE RAVIOLI
12.
Bring a large amount of salted water to boiling.
13.
Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan.
14.
Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
15.
Sprinkle parmesan cheese and fresh ground pepper over ravioli and serve.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Prep time includes 30 minutes to let dough form.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 769
Protein 34.8 g
Carbohydrates 97.3 g
Iron 1.32 mg
Fiber 15.9 g
Calcium 79.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
