Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 45.1% of RDA
• Carbs: 11.2% of RDA
• Fat (total lipid): 26.9% of RDA
• Fiber: 9.2% of RDA
• Fructose: 4.4% of RDA
• Protein: 17.9% of RDA
• Sodium: 38.4% of RDA
• Sugar: 13.0% of RDA
• Vitamin A (IU): 44.8% of RDA
• Vitamin B6: 6.2% of RDA
• Vitamin C: 18.7% of RDA
• Iron: 1.5% of RDA
• Magnesium: 5.9% of RDA
• Manganese: 2.0% of RDA
• Niacin: 2.9% of RDA
• Potassium: 8.4% of RDA
• Zinc: 8.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARING THE RAVIOLI FILLING
In a bowl, mix together the ricotta cheese, the grated pecorino cheese, nutmeg to taste, and salt and pepper to taste. Mix ingredients well.
PREPARING THE RAVIOLI
Fill a small bowl full of warm water. This will be used to seal the wrappers closed.
Lay the wonton wrappers on a flat surface. Spoon one spoonful of cheese mixture into the center of each wrapper.
Dip your finger into the bowl of water and run it along the edge of the won ton wrapper. Gently fold the wrapper in half and gently press the ends together until you are sure the filling is secured inside.
Repeat this step until you have used all of your filling.
COOKING THE RAVIOLI
Bring a pot of water to a boil and add a pinch of salt.
Once boiling, reduce to medium-high and with a slotted spoon, drop a few ravioli into the pot at a time.
The ravioli will cook for 2-3 minutes each and are ready when they float to the top.
Remove with slotted spoon and repeat until all ravioli are cooked.
PREPARING THE TOMATO SAUCE
While ravioli are cooking, chop the onion and combine the onion and the can of diced tomatoes in a saucepan.
Heat over medium-high heat, stirring constantly, until a small boil begins. Remove from heat.
SERVING THE RAVIOLI
Plate the ravioli up. Spoon a spoonful of the the tomato/onion mixture over the ravioli.
Grate the black truffle in large, thin slices and sprinkle over each plate. Garnish with fresh parsley.
This recipe has the following nutrient totals:
Protein 20.2 g
Carbohydrates 30.8 g
Iron 0.29 mg
Fiber 2.59 g
Calcium 11.6 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.