Ravioli
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Filling can vary; see meat and green filling recipes.
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
760Calories
27 gProtein
146 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein27 g
Carbohydrates146 g
Fiber0 g
Sugars0.2 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1242 mg
Potassium325 mg
Calcium65 mg
Iron11 mg
Magnesium56 mg
Phosphorus302 mg
Zinc2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate324 mcg
Choline147 mg
Caffeine0 mg
Water71 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 13. The excerpt below is the record exactly as published.
RAVIOLI PASTE 1V2 cups flour % teaspoon salt r egg, slightly beaten 1 tablespoon cold water
Cook this with the app: pantry check, scaling, and the assistant.