Stuff pasta sheets with shiitake and crimini mushrooms, ricotta and fresh herbs.Boil ravioli 2 minutes; remove from water, drain. Top with butter sage sauce. Add sauce and serve.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 203 (100%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 60.7mg||19 %|
|Sodium 3.2mg||0 %|
|Potassium 8.4mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Calories per serving: 203
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