Ravioli with Carrots

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Ravioli with Carrots
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
544
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein22.85 g(23 %)
Fat32.85 g(28 %)
Carbohydrates41.9 g(28 %)
Sugar added0 g(0 %)
Roughage3.21 g(11 %)
Vitamin A2,463.23 mg(307,904 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate1.81 μg(1 %)
Pantothenic acid0.09 mg(2 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C9.62 mg(10 %)
Potassium34.6 mg(1 %)
Calcium386.78 mg(39 %)
Magnesium12.52 mg(4 %)
Iron1.79 mg(12 %)
Zinc0.44 mg(6 %)
Saturated fatty acids19.58 g
Cholesterol135.27 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
ravioli (with vegetarian filling from the refrigerated section)
1 bunch
500 grams
125 grams
50 grams
Parmesan (freshly grated)

Preparation steps

1.

Rinse, peel and cut carrots into thin diagonal slices.

2.

Rinse sage, shake dry and pluck leaves. Cook ravioli in plenty of salted water according to package instructions.

3.

Melt butter in a large pan and braise carrot slices, covered, for 5 minutes. Season with salt and pepper to taste.

4.

Add sage.

5.

Drain ravioli and gently mix in with carrots. Serve on warm plates. Grind fresh pepper over the top and sprinkle with Parmesan.