Veggie Filled Pasta Stamps

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Veggie Filled Pasta Stamps
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
527
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie527 kcal(25 %)
Protein40.48 g(41 %)
Fat25.37 g(22 %)
Carbohydrates38.19 g(25 %)
Sugar added0 g(0 %)
Roughage3.84 g(13 %)
Vitamin A1,756.29 mg(219,536 %)
Vitamin D0.27 μg(1 %)
Vitamin E3.59 mg(30 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.43 mg(54 %)
Vitamin B₆0.38 mg(27 %)
Folate335.93 μg(112 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C48.47 mg(51 %)
Potassium1,007.94 mg(25 %)
Calcium970.38 mg(97 %)
Magnesium158.48 mg(53 %)
Iron6.72 mg(45 %)
Iodine3.47 μg(2 %)
Zinc2.38 mg(30 %)
Saturated fatty acids11.47 g
Cholesterol93.64 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
2 cups
baby Spinach (washed)
2 tablespoons
1
scallion (sliced)
2 cups
small, ready-made ravioli
3 cups
How healthy are the main ingredients?
Spinach

Preparation steps

1.
Spray a microwaveable plate with non-stick cooking spray. Pile small mounds of the grated Parmesan onto the plate, saving a couple of tablespoons as a garnish.
2.
Microwave the Parmesan on high in 10 second increments until melted and golden. Carefully remove to one side to cool. Chop half of the spinach and set to one side.
3.
Divide the olive oil, spring onion, ravioli, and stock between four microwaveable mugs. Cover with clingfilm and microwave on high for 2 - 3 minutes until the stock is piping hot.
4.
Carefully remove from the microwave and season to taste. Garnish the mugs with the chopped spinach, spinach leaves, remaining grated Parmesan, and Parmesan crisps.