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Ravioli With Arugula, Pine Nuts, Raisins & Cream

 
One serving costs about $3.16 One serving costs about $3.16

$3.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:51%

Spoonacular Score: 51%

 

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ravioli With Arugula, Pine Nuts, Raisins & Cream at home. One serving contains 885 calories, 29g of protein, and 52g of fat. For $3.16 per serving, you get a main course that serves 2. Head to the store and pick up cream, olive oil, pine nuts, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. With a spoonacular score of 50%, this dish is solid. Similar recipes are Spinach with Pine Nuts and Raisins, Spinach with Pine Nuts and Raisins, and Spinach with raisins & pine nuts.

Chianti, Trebbiano, and Verdicchio are great choices for Ravioli. 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 Mazzei Chianti Classico Riserva Ser Lapo with a 4.1 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Mazzei Chianti Classico Riserva Ser Lapo

Ruby red with violet nuances, this wine has bright aromas of fresh cherries mingle with notes of thyme and subtle smoky nuances. In the mouth, this wine has a bright acid structure providing a lively quality. Cranberry, raspberry and red cherry dominate with hints of leather, cedar and cocoa powder. Some earthiness in the finish and ripe soft tannins.Pasta with meat sauces, stews, grilled meats and mid-aged cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
12 oz
12 oz fresh ravioli
fresh ravioli
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps garlic
garlic
2 Tbsps
2 Tbsps pine nuts
pine nuts
0.25 inch
0.25 inch raisins
raisins
5 cups
5 cups arugula
arugula
0.25 cups
0.25 cups cream
cream
some
some Salt & Pepper
Salt & Pepper
12 oz fresh ravioli
12 oz
fresh ravioli
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps garlic
2 Tbsps
garlic
2 Tbsps pine nuts
2 Tbsps
pine nuts
0.25 inch raisins
0.25 inch
raisins
5 cups arugula
5 cups
arugula
0.25 cups cream
0.25 cups
cream
some Salt & Pepper
some
Salt & Pepper

Equipment

bowl
bowl
frying pan
frying pan
pot
pot
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Boil enough water to cook the ravioli in a medium-sized pot. Once the water has come to a boil, drop in the ravioli and cook it for the 4-6 minutes that is usually required for fresh ravioli. Obviously, you will need longer if using dried ravioli. When there are about 4 minutes left in the ravioli cooking time, warm the olive oil to medium heat in a large pan. Add the pine nuts and saut them for about a minute. Add the garlic and saut for another minute. Make sure that it does not brown. Then, add the raisins and arugula and stir for 20 to 30 seconds. Once most of the arugula has begun to wilt, add the cream and simmer for 1 minute. Remove from heat. Drain the ravioli, place them in a bowl, and top with the arugula

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

Price Breakdown

Cost per Serving: $3.15
Ingredient
12 ounces fresh ravioli
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons pine nuts
5 cups arugula
¼ cups cream
Price
$2.79
$0.33
$0.36
$1.07
$1.43
$0.32
$6.31

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • 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).

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • 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

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • 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.

  • 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.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
885 Calories
28g Protein
52g Total Fat
77g Carbs
13% Health Score
Limit These
Calories
885
44%

Fat
52g
80%

  Saturated Fat
15g
100%

Carbohydrates
77g
26%

  Sugar
4g
5%

Cholesterol
132mg
44%

Sodium
1173mg
51%

Get Enough Of These
Protein
28g
57%

Iron
19mg
107%

Vitamin K
69µg
66%

Manganese
1mg
59%

Vitamin A
1627IU
33%

Fiber
6g
25%

Vitamin E
3mg
23%

Calcium
149mg
15%

Folate
53µg
13%

Magnesium
52mg
13%

Vitamin C
10mg
12%

Phosphorus
114mg
11%

Copper
0.2mg
10%

Potassium
301mg
9%

Vitamin B6
0.15mg
8%

Zinc
1mg
7%

Vitamin B2
0.11mg
6%

Vitamin B1
0.08mg
5%

Vitamin B5
0.37mg
4%

Vitamin B3
0.66mg
3%

Selenium
1µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need

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