St Louis Toasted Ravioli
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INGREDIENTS
- 3/4 c Dry Italian-seasoned ?
- 1/2 ts Salt ; (optional)
- 1/2 pk frozen ?
- 1 lg Egg ; lightly beaten
- Spaghetti sauce ; or pizza
- Grated Parmesan cheese
- Vegetable oil
- 2 tb milk
INSTRUCTIONS
Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with warm spaghetti or pizza sauce. Yield: about 2 dozen appetizers. Source: Good Housekeeping Magazine, issue date unknown. Posted to MC-Recipe Digest V1 #950 by Marilyn Olander
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (573g) | ||
| Recipe Makes: 1 | ||
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| Calories: 528 | ||
| Calories from Fat: 171 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19g | 25 % | |
| Saturated Fat 5.3g | 26 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 6.8g | ||
| Cholesterol 222.4mg | 68 % | |
| Sodium 2173.6mg | 75 % | |
| Potassium 1734.1mg | 46 % | |
| Total Carbohydrate 73.1g | 22 % | |
| Dietary Fiber 14.1g | 56 % | |
| Sugars, other 59g | ||
| Protein 16g | 23 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 528
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