Sea Scallop Ravioli Filling

1. Carefully poach scallops in boiling water for 2-4 minutes.

2. Drain and pat dry with paper towels.

3. Beat egg with ricotta and grated parmesan cheese.

4. Gently add lemon peel.

5. You may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli.

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Nutrient	Quantity
Total fats	21.1118 g
Protein	124.9699 g
Carbohydrates	67.0717 g
Energy	962.1551 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1924 g
Water	309.8088 g
Aspartic acid	6.2252 g
Calcium, Ca	1093.7525 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0068 g
Lutein + zeaxanthin	186.9517 g
Fiber, total dietary	0.2473 g
Fatty acids, total saturated 22:0	0.0099 g
Carotene, beta	50.4268 g
Niacin	3.9626 mg
Fatty acids, total saturated 18:4	0.0204 g
Vitamin A, RAE	191.4176 g
Arginine	4.322 g
Riboflavin	0.3508 mg
Fatty acids, total trans-polyenoic 22:4	0.0034 g
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0192 g
Fatty acids, total saturated 20:1	0.1314 g
Glutamic acid	9.9774 g
Sodium, Na	3632.2963 mg
Fatty acids, total saturated 16:1 undifferentiated	0.664 g
Total lipid (fat)	21.1118 g
Manganese, Mn	0.1143 mg
Fructose	0.0119 g
Proline	2.4265 g
Fatty acids, total saturated 16:0	5.6314 g
Fatty acids, total saturated 8:0	0.1388 g
Sucrose	0.0119 g
Choline, total	544.5778 mg
Sugars, total	2.1844 g
Serine	2.6661 g
Fatty acids, total saturated 10:0	0.2864 g
Fatty acids, total saturated 18:0	2.0591 g
Fatty acids, total saturated 20:4 undifferentiated	0.1051 g
Vitamin B-6	0.5875 mg
Selenium, Se	141.4267 g
Ash	18.3051 g
Vitamin D	50.06 IU
Fatty acids, total saturated 18:1 undifferentiated	5.2052 g
Pantothenic acid	1.9016 mg
Phenylalanine	2.4903 g
Copper, Cu	0.1643 mg
Betaine	0.153 mg
Thiamin	0.139 mg
Retinol	186.6353 g
Methionine	1.8943 g
Iron, Fe	8.3946 mg
Carbohydrate, by difference	67.0717 g
Phosphorus, P	2407.8609 mg
Folate, total	129.5813 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 4:0	0.5396 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2467 g
Fatty acids, total saturated 22:1 undifferentiated	0.0049 g
Alanine	3.5523 g
Cholesterol	378.1496 mg
Valine	2.7833 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0102 g
Fatty acids, total saturated 18:2 undifferentiated	0.9521 g
Glycine	6.2533 g
Carotene, alpha	6.5483 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	1.477 g
Zinc, Zn	9.7874 mg
Isoleucine	2.8652 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.2651 g
Fatty acids, total polyunsaturated	1.927 g
Fatty acids, total saturated 14:1	0.0075 g
Fatty acids, total polyunsaturated 17:1	0.0034 g
Leucine	5.1632 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	711.2146 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.017 g
Folate, DFE	129.5813 g
Tryptophan	0.6958 g
Vitamin C, total ascorbic acid	4.6817 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0088 g
Fatty acids, total saturated 6:0	0.1666 g
Starch	12.546 g
Lactose	0.0119 g
Tyrosine	2.1907 g
Vitamin B-12	9.0997 g
Vitamin K (phylloquinone)	1.2546 g
Fatty acids, total saturated	11.0379 g
Histidine	1.4229 g
Fatty acids, total monounsaturated	6.1637 g
Threonine	2.5759 g
Folate, food	129.5813 g
Fatty acids, total polyunsaturated 17:0	0.0359 g
Vitamin D (D2 + D3)	1.042 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	7.3767 g
Vitamin D3 (cholecalciferol)	1.042 g
Vitamin E (alpha-tocopherol)	0.5654 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.373 g
Fatty acids, total trans	0.0306 g
Magnesium, Mg	179.536 mg
Lysine	5.3137 g
Potassium, K	1843.8094 mg
Fatty acids, total polyunsaturated 24:1 c	0.0034 g
Cystine	0.7999 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
Ricotta cheese	0.25	107.88	1.8848	8.0476
Parmesan cheese	0.25 lb	419.5734	45.3593	5.6699
Egg yolk	1	54.74	0.6103	4.5118
sea scallop	12 ounces	377.4	18.394	2.856