Pumpkin Ravioli In Sherry Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Pumpkin | 8 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Dry sherry |
| 1 1/2 | c | Chicken broth, regular |
| strength | ||
| 1 | c | Whipping cream |
| Pumpkin Ravioli, see | ||
| recipe | ||
| pn | Freshly grate |
INSTRUCTIONS
^ In a skillet, combine butter, onion and garlic; stir often over medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins). ^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as directed. Reheat the sherry - sauce to a gentle simmer when ravioli are about 3/4's done. To serve: use strainer or slotted spoon to drain and transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve immediately. [mcRecipe 22 Sep 96 patH] Recipe By : Sunset November 1989 Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 41.2mg
Sodium: 195.8mg
Potassium: 133.3mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 2.4g
Protein: 2g