Directions:
- Cook ravioli in large pot of boiling salted water until just tender, about 8 minute Drain well.
- Meanwhile, melt butter in heavy med skillet over med heat. Add pecans and stir until darker and more fragrant, about 3 minute Using slotted spoon, transfer to small bowl. Add shallots and sage to same skillet. Saute about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to about 3/4 cup - about 5 minute.
- Add ravioli to sauce and toss. Season with salt and pepper. Divide between large bowls and sprinkle with pecans and parmesan, adding some fresh sage if you want.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.31 Kcal (2153 kJ) | ||
| Calories from fat | 392.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.59g | 67% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 24% | |
| Sodium | 68.23mg | 3% | |
| Potassium | 354.08mg | 8% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 244.21 Kcal (1022 kJ) | ||
| Calories from fat | 186.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 67% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 24% | |
| Sodium | 32.4mg | 3% | |
| Potassium | 168.13mg | 8% | |
| Total Carbs | 7.5g | 5% | |
| Sugars | 2.53g | 21% | |
| Dietary Fiber | 1.99g | 17% | |
| Protein | 2.49g | 10% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 9% | |
| Calcium | 46.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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