Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1128
Calories
59g
Protein
30g
Fat
150g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 4 oz. fresh sea scallops
- 4 cups mixed greens, such as Swiss chard, spinach
- and arugula, chopped
- 2 Tbs. fresh marjoram leaves
- 1 cup fresh ricotta cheese
- Freshly grated nutmeg, to taste
- Salt and freshly ground pepper, to taste
- 1 lb. fresh pasta sheets, rolled very thin
- All-purpose flour for dusting
- 1/2 cup extra-virgin olive oil
- 4 fresh basil sprigs, plus 1/2 cup torn fresh basil
- leaves for garnish
- 1/2 cup shelled walnuts, plus toasted shelled walnut
- halves for garnish
- 2 Tbs. roasted garlic paste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes