Photo: K8
Estimated Nutrition (whole recipe, rough)
1301
Calories
48g
Protein
52g
Fat
158g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 2 tablespoons olive oil
- 2 small shallots, chopped
- 4 cups seasonal vegetables (I used carrots, peas, radishes)
- 2 cups hearty leafy greens (I used rainbow swiss chard but kale works nicely too)
- 6 cups vegetable broth
- 1 apple core* (optional)
- 1 parmesan rind* (optional)
- a few stems of fresh parsley* (or whatever herbs you have)
- 16 ounces (2 cups) ricotta
- 1 egg
- 1/2 cup Parmesan grated)
- 1 teaspoon salt
- freshly ground pepper
- 1 tablespoon fresh herbs, chopped (I used thyme, basil and parsley)
- 1/2 cup white whole wheat flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes