Green Filling for Ravioli

Name: Green Filling for Ravioli
Ingredients: i cup cooked spinach, minced; i egg, beaten; Yi cup cottage cheese; i tablespoon grated Parmesan cheese; i tablespoon sifted crumbs; Salt and Pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

If spinach is too moist, more bread crumbs may be necessary.

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

229Calories

25 gProtein

13 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories229 kcal

Protein25 g

Carbohydrates13 g

Fiber4.3 g

Sugars5.5 g

Total Fat9.3 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol204 mg

Sodium648 mg

Potassium1050 mg

Calcium436 mg

Iron7.5 mg

Magnesium174 mg

Phosphorus398 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D1 mcg

Vitamin C18 mg

Vitamin A1112 mcg

Vitamin E4.4 mg

Vitamin K889 mcg

Vitamin B60.6 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1 mg

Folate298 mcg

Choline183 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 14. The excerpt below is the record exactly as published.

Salt and pepper to taste 30 THE EUROPEAN COOKBOOK Grind meat very fine. Thoroughly mix with other in- gredients. If any of the filling is left after making the ravioli, add it to the tomato sauce. GREEN FILLING i cup cooked spinach, minced i egg, beaten Yi cup cottage cheese Salt i tablespoon grated Parmesan Pepper cheese i tablespoon sifted crumbs

Cook this with the app: pantry check, scaling, and the assistant.