Spinach ricotta sauce
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
Smooth sauce of spinach, ricotta and milk; 4 component servings.
4 servingsFinal yield 800 g
Ingredients
- 450 gSpinach, raw
- 250 gCheese, ricotta, whole milk
- 10 gGarlic, raw
- 20 gOil, olive, salad or cooking
- 200 gMilk, whole, 3.25% milkfat, with added vitamin D
- 3 gSalt, table
- 1 gSpices, pepper, black
Method
- Finely chop the garlic. Wash spinach and drain it in a sieve; roughly tear large leaves.
- Heat 20 g oil in a saucepan, fragrance the garlic for 30 seconds, add spinach and stir until wilted over four minutes.
- Add ricotta and milk, blend until smooth, heat for two minutes and season with salt and pepper. Serve with a separately prepared side.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 794.7 kcal
- Protein
- 38.8 g
- Fat
- 53.8 g
- Total carbohydrate (by difference)
- 48.1 g
- Total dietary fibre (USDA)
- 10.4 g
- Saturated fatty acids
- 22.8 g
- Sodium
- 1,881.5 mg
- Salt (sodium × 2.5)
- 4.7 g
Per serving
- Protein9.7 g19%
- Fat13.4 g58%
- Total carbohydrate (by difference)12 g23%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 198.7 kcal
- Protein
- 9.7 g
- Fat
- 13.4 g
- Total carbohydrate (by difference)
- 12 g
- Total dietary fibre (USDA)
- 2.6 g
- Saturated fatty acids
- 5.7 g
- Sodium
- 470.4 mg
- Salt (sodium × 2.5)
- 1.2 g
Per 100 g of finished food
- Energy
- 99.3 kcal
- Protein
- 4.8 g
- Fat
- 6.7 g
- Total carbohydrate (by difference)
- 6 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 2.9 g
- Sodium
- 235.2 mg
- Salt (sodium × 2.5)
- 0.59 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal