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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook ravioli in boiling water according to package directions and set aside. | 2. Heat 4 tablespoons butter in a large saute pan until it begins to brown, then add roasted sweet potatoes and sage, heat through. | 3. Add chicken stock, vinegar, and heavy cream. Bring to a simmer and reduce to a thin sauce consistency. | 4. Add 2 tablespoons butter in pieces, whisking to make emulsion. Season to taste. Add well-drained cooked ravioli and reheat 20 seconds. Divide ravioli on serving plates and top with remaining sauce. Garnish with cheese and parsley before serving. | 5. Roasted Sweet Potato. | 6. Heat oven to 350 degrees. | 7. Combine diced sweet potato, olive oil, and salt and pepper to taste in a bowl, toss to coat. | 8. Spread evenly on shallow baking sheet. | 9. Roast in oven about 15 minutes, or until tender and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef ravioli	1	lb		449.05699999999996	75.2964	19.2777	7.8925
butter	6	tablespoons	unsalted divided	610.884	0.0511	0.7242	69.1057
potato	1		peeled diced roasted sweet	-	-	-	-
extra virgin olive oil	1/2	tablespoon		-	-	-	-
sage leaf	10 -14			-	-	-	-
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
white wine vinegar	1 -2	tablespoon		-	-	-	-
heavy cream	2	ounces		192.7765	1.5536	1.6103	20.457
salt				-	-	-	-
parmigiano reggiano cheese	1	tablespoon	grated chopped	-	-	-	-

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