Onions with Ricotta Filling
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
168
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large red onions
- 2 scallions
- 1 Tbsp butter
- 100 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- 1 Tbsp Pesto
- 2 Tbsps White bread crumbs
- 100 milliliters dry white wine
Preparation steps
1.
Remove the outer shells of the onions and cook in salt water until done, 10-15 minutes depending on the size. Remove and drain. Cut off the covers and scoop out gently with a teaspoon. Chop 1-2 tablespoons of onion flesh.
2.
Trim the scallions, rinse and cut into rings. Sweat briefly in the hot butter and remove from the heat. Let cool slightly and add to the chopped onion meat in a bowl. Mix in the ricotta, Parmesan, pesto and breadcrumbs and season with salt and pepper.
3.
Preheat the oven to 180°C (approximately 350°F) convection.
4.
Place the onions in a pan and fill with the ricotta mixture. Put a lid on each, pour in the wine and bake in the oven for about 20 minutes.
