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    You are in: Home / Recipes / Ravioli With Toasted Walnuts Recipe
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    Ravioli With Toasted Walnuts

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 30, 2009

      Tasty and impressive looking dish, but so simple! I used spinach and mozzarella ravioli and omitted the salt (personal preference). Thanks to Mickey's warning, I watched the nuts carefully... however, I did add the lemon juice just a touch too quickly after the garlic, and turned the garlic green. Funny looking, but delicious! And not too noticeable, thanks to the parsley! Thanks for sharing!

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    • on September 24, 2009

      I love pasta with nuts too! Used fresh veal tortellini, pulsed walnuts in blender QUICKLY too! Interesting taste, interesting recipe, Does look elegant, might try added a bit of cream next time as personal taste for me! Helpful hint, in case you try, Don't have pan heat anywhere near high, As walnut mixture once starting to turn lightly brown, TRUE! Goes QUICKLY aromatic to darker brown too! Be interesting appetizer or as main course for me, Is very much an elegant recipe! THANKS!

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    Nutritional Facts for Ravioli With Toasted Walnuts

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.9
     
    Calories from Fat 350
    91%
    Total Fat 38.9 g
    59%
    Saturated Fat 5.3 g
    26%
    Cholesterol 5.5 mg
    1%
    Sodium 318.9 mg
    13%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 2.2 g
    9%
    Sugars 0.9 g
    3%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    cheese ravioli

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