Directions:
- In a large frying pan, melt 2 tablespoons butter over medium heat.
- Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.
- Add carrots, sherry, salt and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.
- In a blender or food processor, puree carrot mixture with broth, in batches if nedessary, until fairly smooth.
- Transfer to a small saucepan and cover to keep warm.
- In a large saucepan of lightly salted boiling water, cook ravioli according to package directions.
- Drain. Return to pan and toss with remaining butter.
- To serve, reheat carrot puree if necessary. Spoon over warm ravioli. Sprinkle with chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.82 Kcal (2168 kJ) | ||
| Calories from fat | 230.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.56g | 39% | |
|---|---|---|---|
| Cholesterol | 65.5mg | 22% | |
| Sodium | 1382.36mg | 58% | |
| Potassium | 975.34mg | 21% | |
| Total Carbs | 47.14g | 16% | |
| Sugars | 16.87g | 67% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.1mg | 12% | |
| Calcium | 130mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.7 Kcal (422 kJ) | ||
| Calories from fat | 44.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 39% | |
|---|---|---|---|
| Cholesterol | 12.74mg | 22% | |
| Sodium | 268.83mg | 58% | |
| Potassium | 189.68mg | 21% | |
| Total Carbs | 9.17g | 16% | |
| Sugars | 3.28g | 67% | |
| Dietary Fiber | 1.54g | 32% | |
| Protein | 1.27g | 13% | |
| Vitamin C | 4.1mg | 36% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.4mg | 12% | |
| Calcium | 25.3mg | 13% | |
* 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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