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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm. | 2. Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam. | 3. Stir in the pumpkin and heat through. | 4. Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine. | 5. TO SERVE: | 6. Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
four cheese ravioli	18	ounces		453.9	0.0	100.98	2.55
white wine	2	tablespoons		-	-	-	-
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
butter	1/2	cup		684.0	31.428	21.372	57.6
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1/8	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
sage leaf	2	tablespoons	chopped	453.9	0.0	100.98	2.55
pumpkin puree	1/2	cup	canned	453.9	0.0	100.98	2.55
parmesan cheese				148.0	16.0	16.0	2.0
italian parsley	1/4	cup	chopped	453.9	0.0	100.98	2.55
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749

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