Italian Parsley Pesto Ravioli Recipe
Recipe By Betty Crocker
.
3.8
27 Rating -
Rate
Non Vegdiet
25minstotal
25m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Italian Parsley Pesto Ravioli Recipe
- 0.17 Package refrigerated cheese filled ravioli
- 0.33 cup Fresh italian parsley
- 0.17 cup Fresh basil leaves
- 0.17 Clove garlic
- 0.17 cup Grated parmesan cheese
- 0.13 cup Chopped walnuts
- 1/25 cup Olive oil
- 1/25 cup Reduced sodium chicken broth
- 0.08 cup Chopped drained roasted red bell peppers
Nutrition
value
value
381
calories per serving
26 g Fat18 g Protein19 g Carbs5 g FiberOther
Current Totals
- Fat26g
- Protein18g
- Carbs19g
- Fiber5g
MacroNutrients
- Carbs19g
- Protein18g
- Fiber5g
Fats
- Fat26g
Vitamins & Minerals
- Calcium285mg
- Iron3mg
- Vitamin A271mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B12< 1mcg
- Vitamin C5mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium90mg
- Manganese1mg
- Phosphorus308mg
- Selenium16mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Betty Crocker