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Fried Ravioli & Mint Parsley Pesto

 
One serving costs about $2.41

$2.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:50%

Spoonacular Score: 50%

 

Fried Ravioli & Mint Parsley Pesto might be just the condiment you are searching for. This recipe makes 4 servings with 670 calories, 17g of protein, and 49g of fat each. For $2.33 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pecorino romano, milk, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is good. Try Spaghetti with Mint and Parsley Pesto, Creamy Whipped Feta Dip with Mint Parsley Pesto and Cucumbers, and Fried Plum Ravioli with Mint Cream for similar recipes.

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Fonterutoli Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups breadcrumbs
breadcrumbs
2 Tbsps
2 Tbsps butter
butter
1
1  egg
egg
0.33 cloves
0.33 cloves garlic
garlic
some
some grapeseed oil
grapeseed oil
0.25 cups
0.25 cups heavy cream
heavy cream
1
1  lemon (juice)
lemon (juice)
1 of
1 of lemon zest
lemon zest
1 Tbsp
1 Tbsp milk
milk
0.5 cups
0.5 cups mint
mint
0.33 cups
0.33 cups olive oil
olive oil
0.5 cups
0.5 cups parsley
parsley
0.25 cups
0.25 cups pecorino romano
pecorino romano
0.33 cups
0.33 cups pine nuts
pine nuts
1 pkg
1 pkg ravioli
ravioli
0.5 tsps
0.5 tsps red pepper flakes
red pepper flakes
1
1  shallot
shallot
0.5 cups breadcrumbs
0.5 cups
breadcrumbs
2 Tbsps butter
2 Tbsps
butter
1  egg
1
egg
0.33 cloves garlic
0.33 cloves
garlic
some grapeseed oil
some
grapeseed oil
0.25 cups heavy cream
0.25 cups
heavy cream
1  lemon (juice)
1
lemon (juice)
1 of lemon zest
1 of
lemon zest
1 Tbsp milk
1 Tbsp
milk
0.5 cups mint
0.5 cups
mint
0.33 cups olive oil
0.33 cups
olive oil
0.5 cups parsley
0.5 cups
parsley
0.25 cups pecorino romano
0.25 cups
pecorino romano
0.33 cups pine nuts
0.33 cups
pine nuts
1 pkg ravioli
1 pkg
ravioli
0.5 tsps red pepper flakes
0.5 tsps
red pepper flakes
1  shallot
1
shallot

Equipment

food processor
food processor
whisk
whisk
bowl
bowl
frying pan
frying pan
food processor
food processor
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. Add lemon juice, zest, parsley, mint, pine nuts, half of garlic and olive oil in a food processor. Blend until smooth. Salt to taste and set aside.
  2. In a shallow pan, heat remaining garlic and shallots in butter. Lower heat and add cream. Stir to combine.
  3. Add pesto, stir and allow to cook over very low heat.
  4. As sauce cooks, start heating a layer of grapeseed oil in a large pan.
  5. As oil heats, whisk the egg with milk. In a separate bowl, mix the red pepper flakes into the breadcrumbs. Dip ravioli in egg wash, coating both sides. Dredge in breadcrumbs.
  6. Once oil is hot, lay ravioli in and cook until brown, approx. 2 minutes on each side.
  7. Serve ravioli with pesto cream sauce. Sprinkle with a little extra lemon zest, chopped parsley, mint and cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.41
Ingredient
½ cups breadcrumbs
2 tablespoons butter
1 egg
3 cloves garlic
some grapeseed oil
¼ cups heavy cream
1 lemon (juice)
1 of lemon zest
1 tablespoon milk
½ cups mint
⅓ cups olive oil
½ cups parsley
¼ cups pecorino romano
⅓ cups pine nuts
1 package ravioli
½ teaspoons red pepper flakes
1 shallot
Price
$0.21
$0.24
$0.24
$0.20
$0.36
$0.32
$0.20
$0.08
$0.02
$0.53
$0.86
$1.19
$0.50
$2.41
$2.09
$0.05
$0.14
$9.65

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
784 Calories
17g Protein
62g Total Fat
42g Carbs
12% Health Score
Limit These
Calories
784
39%

Fat
62g
96%

  Saturated Fat
15g
97%

Carbohydrates
42g
14%

  Sugar
3g
4%

Cholesterol
117mg
39%

Sodium
651mg
28%

Get Enough Of These
Protein
17g
35%

Vitamin K
142µg
136%

Manganese
1mg
63%

Vitamin E
8mg
55%

Iron
9mg
51%

Vitamin A
1434IU
29%

Vitamin C
16mg
20%

Phosphorus
187mg
19%

Calcium
159mg
16%

Fiber
3g
16%

Vitamin B1
0.21mg
14%

Magnesium
50mg
13%

Vitamin B2
0.21mg
12%

Selenium
8µg
12%

Copper
0.24mg
12%

Folate
46µg
12%

Zinc
1mg
10%

Vitamin B3
1mg
8%

Potassium
248mg
7%

Vitamin B6
0.13mg
6%

Vitamin B5
0.46mg
5%

Vitamin B12
0.27µg
5%

Vitamin D
0.51µg
3%

covered percent of daily need

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