Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Squid Ink Ravioli Recipe
Mar 19, 2013 @ 6:01 PM
Posted by
Daily Value: 40%
Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 803Daily Value: 40%
Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 33g | 51% |
| Saturated | 18g | 92% |
| Trans | 0g | 0% |
| Carbs | 20g | 7% |
| Fiber | 1g | 5% |
| Sugars | 1g | 0% |
| Protein | 100g | 200% |
| Cholesterol | 1257mg | 419% |
| Sodium | 1371mg | 57% |
| Calcium | 877mg | 88% |
| Magnesium | 203mg | 51% |
| Potassium | 1361mg | 39% |
| Iron | 5mg | 27% |
| Zinc | 9mg | 63% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 24mg | 40% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 2mg | 135% |
| Niacin (B3) | 11mg | 57% |
| Vitamin B6 | 0mg | 17% |
| Folic Acid (B9) | 35µg | 9% |
| Vitamin B12 | 7µg | 122% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 7mg | 35% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Asellina
We’d be hard-pressed to argue that burrata is not one of the most heavenly cheeses imaginable — and we’d say the same about this ravioli from New York City's Asellina with oven-dried tomatoes, oregano, and aged balsamic.
INGREDIENTS
- 6 pieces squid ink ravioli, or regular ravioli
- 1 tablespoon butter
- 1 sprig oregano, leaves picked
- 1/2 cup water
- 1/2 cup Parmigiano-Reggiano
- Salt and pepper, to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Drop the raviolis in the pasta water and cook for about 3 minutes, or until package directions instruct. In a pan, melt the butter and add the water and oregano. Reduce the mixture and season with salt and pepper. Once reduced, and raviolis are cooked, add the raviolis to butter. Top and toss with Parmigiano and plate. Sprinkle more Parmigiano.
Recipe Details
Servings: 1
