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Ravioletto
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- cook: 0 hr
- total: 0 hr
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This wonderful recipe for ravioletto is courtesy of Tony Mantuano and can be found in "The Spiaggia Cookbook: Eleganza."
Ingredients
- 2 cups '00' flour, plus more for rolling and work surface
- 1 teaspoon coarse salt
- 8 egg yolks, lightly beaten
- 1 pound crescenza cheese
- 1 3/4 cups (3 1/2 sticks) unsalted butter, cold
- 1 1/2 cups freshly grated Parmigiano-Reggiano or Parmesan cheese
- 2 tablespoons olive oil
- 12 cloves garlic, thinly sliced
- 12 small sprigs fresh rosemary
- 1 cup edible flower petals (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 904 % Daily Value *
- Total Fat: 75 g 115.77%
- Saturated Fat: 34 g 170.29%
- Trans Fat: 1 g %
- Cholesterol: 1837 mg 612.5%
- Sodium: 422 mg 17.6%
- Calcium: 306 mg 30.56%
- Potassium: 225 mg 6.44%
- Magnesium: 0 mg 0%
- Iron: 5 mg 30.36%
- Zinc: 0 mg 0%
- Total Carbohydrate: 24 g %
- Dietary Fiber: 1 g 2.19%
- Sugar: 1 g
- Protein: 32 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 8 g
- Vitamin A 65.24%
- Vitamin C 0%
- Vitamin D 88.81%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat13
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat4
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total4 oz-eq