Spinach & Artichoke Ravioli with Roasted Vegetables and Tarragon Cream Sauce

Spinach & Artichoke Ravioli with Roasted Vegetables and Tarragon Cream Sauce

nutritional facts

Ready in

35

mins

Preparation

15

mins

Serves

4

people

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%