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Pumpkin Ravioli With Sage Butter Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6241
Energy (kCal)1044.9208
Carbohydrates (g)71.6991
Total fats (g)68.087
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of salted water to a boil. | 2. Add fresh ravioli and cook for about 4 minutes or until the float to the top. | 3. Remove ravioli from water with large slotted spoon or spider, and place in a large platter. | 4. Cover with foil to keep warm while you prepare the sauce. | 5. In a small saute pan, melt the stick of butter over low heat. | 6. When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds. | 7. Remove butter sauce from the heat and grate in the nutmeg. | 8. Pour butter sauce over the ravioli. | 9. Sprinkle with grated cheese and toasted hazel nuts (if using). | 10. Grate the amaretti cookies over the dish and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin ravioli 1 lb 50.4333 0.0 11.22 0.2833
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    sage leaf 6 teaspoon ground 50.4333 0.0 11.22 0.2833
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    amaretti cooky 2 50.4333 0.0 11.22 0.2833
    hazelnut 1/2 cup toasted chopped 159.6 24.0 0.0 8.004

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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