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Ravioli Sicilian Style Recipe
|Garlic and herb ravioli||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Extra virgin olive oil||80 Milliliter (1/3 Cup)|
|Broccoli rabe||1⁄2 Pound, trimmed (230 Grams)|
|White wine||60 Milliliter (1/4 Cup)|
|Garbanzo beans||1 Cup (16 tbs) (Cooked)|
|Oil cured olives||1⁄3 Cup (5.33 tbs), pitted and cut into pieces (80 Milliliter)|
|Red pepper flakes||4 Milliliter (1/4 Tablespoon)|
|Capers||15 Milliliter (1 Tablespoon)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
|Basil||30 Milliliter, julienned (2 Tablespoon)|
|Pecorino romano cheese||3 Ounce, grated (90 Grams)|
Serving size: Complete recipe
Calories 2246 Calories from Fat 1203
% Daily Value*
Total Fat 131 g201.6%
Saturated Fat 19.6 g98.1%
Trans Fat 0 g
Cholesterol 64.3 mg
Sodium 2397.3 mg99.9%
Total Carbohydrates 181 g60.2%
Dietary Fiber 48.9 g195.6%
Sugars 30.3 g
Protein 72 g144.9%
Vitamin A 275.6% Vitamin C 200.7%
Calcium 138.8% Iron 129.4%
*Based on a 2000 Calorie diet
In a large skillet, saute garlic in olive oil until lightly toasted.
Add broccoli rabe and cook for 2 minutes then add white wine.
Cover and simmer for 3 minutes.
Add garbanzo beans, olives, red pepper flakes and capers.
Simmer covered for an additional 2 minutes then remove from heat.
Toss mixture with pasta, parsley, basil, cheese and black pepper.