Photo: Sorin Gheorghita
Nettle Ravioli with Butter and Sage (Ravioli all'Ortica con Burro e Salvia)
15 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
1028
Calories
37g
Protein
72g
Fat
59g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. nettles, spinach or Swiss chard, stems or
- ribs removed
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 egg yolk
- Salt and freshly ground pepper, to taste
- 1 lb. fresh pasta sheets (see related recipe at
- right)
- 2 Tbs. coarse salt
- 6 Tbs. (3/4 stick) unsalted butter
- 24 fresh sage leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped toasted pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes