Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
659
Calories
23g
Protein
42g
Fat
48g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- 4 oz. fresh spinach, blanched, squeezed dry and
- roughly chopped
- 2 garlic cloves, blanched in olive oil
- 1/2 tsp. chopped fresh rosemary, plus 1 sprig,
- about 4 inches long
- 4 oz. prosciutto, ground
- 1 egg plus 2 egg yolks
- 8 oz. ground veal
- 1/2 cup finely grated Parmigiano-Reggiano
- cheese, plus more for serving
- Pinch of freshly grated nutmeg
- 1 lb. fresh pasta sheets
- 1 egg, beaten with 1 Tbs. water
- Salt, to taste
- 6 Tbs. (3/4 stick) unsalted butter
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