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Over 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|
|Calories from Fat: 987 (87%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1130
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