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Suggest a better descriptionOver medium heat, saute the garlic in the olive oil. Add the chicken stock & simmer until the liquid is reduced by half. Add the cream & the first 1/4 cup (60 ml) of Parmesan cheese, stirring until the cheese has melted.
Cook the ravioli according to the package directions. Drain well.
Add the drained ravioli, spinach & dill to the cream sauce. Heat through.
Blanch the tomatoes in boiling water for 1 minute, then plunge them into cold water. Peel off the skins with a sharp knife. Cut the tomatoes in half & remove the seeds. Chop the tomatoes, then spoon them on top of each serving of the ravioli. Sprinkle the final 1/4 cup of Parmesan cheese evenly on top of each serving to serve.
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Serving Size: 1 Serving (730g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1130 | ||
Calories from Fat: 987 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.7g | 146 % | |
Saturated Fat 67.9g | 339 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 372.6mg | 115 % | |
Sodium 323.3mg | 11 % | |
Potassium 885.5mg | 23 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 23.5g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1130
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