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Ingredientes
- 1 lg. egg, beaten
- 1/2 c. seasoned fine dry bread crumbs
- 1 tbsp. grated Parmesan cheese
- 1 (13 ounce.) lg. cheese ravioli
- 5 tbsp. extra virgin olive oil
- 2 c. carrots, sliced thin
- 2 c. onion, minced fine
- 2 c. mushrooms, sliced
- 2 lg. cloves garlic
- 1 pound spinach leaves
Direcciones
- In shallow dish using fork, beat egg lightly. In second dish combine bread crumbs and grated Parmesan. Dip each ravioli in egg, then in crumb mix to coat well on both sides. In 12" skillet over medium high heat, heat 2 Tbsp. oil. Add in ravioli. Cook 2 to 3 min on each side till golden brown. Remove ravioli to plate, keep hot. Add in remaining 3 Tbsp. oil, heat over medium heat, add in carrots, onions, cook about 5 min, stirring occasionally till crisp tender. Add in mushrooms and garlic, cook 3 more min, stirring occasionally till vegetables are tender. Add in spinach, cook 2 to 3 min longer, stirring occasionally till spinach just begins to wilt. Remove from heat, season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 154 | 49% |
| Total Fat 17.33g | 22% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 555mg | 23% |
| Potassium 650mg | 19% |
| Total Carbs 30.12g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.25g | 4% |
| Protein 10.96g | 18% |
