Spinach & Artichoke Ravioli with Roasted Vegetables and Tarragon Cream Sauce
nutritional facts
Ready in
35
mins
Preparation
15
mins
Serves
4
people
Ingredients:
1 cup cubed (1/2-inch) parsnips (about 1 large)
1 cup cubed (1/2-inch) carrots (about 2)
1 cup fennel
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 cup half-and-half
2 tablespoons chopped fresh tarragon leaves
1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
Fresh ground black pepper
BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions:
PREHEAT oven to 400° F. Line large baking pan with foil. PLACE parsnips, carrots and fennel in prepared baking pan. Add oil and salt. Toss with hands to coat. Roast in oven for 20 minutes until parsnips and carrots are cooked but still slightly firm.
PREPARE pasta according to package directions, omitting oil. Meanwhile, heat half-and-half and tarragon in a small saucepan over low heat, pressing down on tarragon to release more flavor. Drain pasta and return to saucepan. Add warm cream mixture and roasted vegetables; toss gently to combine. Serve with pepper and cheese.
https://www.buitoni.com/pasta-recipes/146547/spinach-artichoke-ravioli-roasted-vegetables-and-tarragon-cream-sauce
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Spinach & Artichoke Ravioli with Roasted Vegetables and Tarragon Cream Sauce
Nutritional Information
| Calories 280 | |
| Calories from Fat 110 | |
| Total Fat 12g | 18% |
| Saturated Fat 3.5g | 18 % |
| Cholesterol 30mg | 10 % |
| Sodium 530mg | 22 % |
| Carbohydrate 36g | 12 % |
| Dietary Fiber 4g | 18 % |
| Sugars 4g | |
| Protein 8g | |
| Vitamin A | 80% |
| Vitamin C | 15% |
| Calcium | 15% |
| Iron | 8% |