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    You are in: Home / Recipes / Naked Ravioli Recipe
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    Naked Ravioli

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 16, 2011

      This was good but only after changing it. I made as directed first but found it much too rich. The dominate flavor was definitely gorgonzola. It was also very mushy and the balls fell apart easily. I found on the next batch, that making the balls very small (size of gnocchi or smaller), helped them to cook faster and stay together. I then experimented by adding about 1/2 cup - 1 cup flour into the dough instead of just rolling it in it. That helped A LOT. The dough was less rich and stayed together very easily. Thanks for the post - great idea and I had fun experimenting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2010

      Thanks for the good idea.

      In this way I used some of the chards of the garden... before the winten is comining. I used 1000g of chard instead of spinach!

      Very tasty, very italian!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Naked Ravioli

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 891.9
     
    Calories from Fat 636
    71%
    Total Fat 70.7 g
    108%
    Saturated Fat 43.4 g
    217%
    Cholesterol 325.5 mg
    108%
    Sodium 1637.5 mg
    68%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 2.7 g
    10%
    Sugars 1.5 g
    6%
    Protein 34.7 g
    69%

    The following items or measurements are not included:

    sage leaves

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