Directions:
- Combine the shallots, lemon juice, and Chardonnay wine in a medium sauce pan over high heat. Bring to boil. Reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half
- Remove from heat and immediately whisk in the butter cubes one at a time until fully incorporated. Stir in the parsley then season with salt and pepper.
- Spoon citrus chardonnay onto a plate. Put 5 ravioli on top of the sauce and sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.42 Kcal (1522 kJ) | ||
| Calories from fat | 328.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.55g | 56% | |
|---|---|---|---|
| Cholesterol | 94.68mg | 32% | |
| Sodium | 10.84mg | 0% | |
| Potassium | 72.24mg | 2% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 353.98 Kcal (1482 kJ) | ||
| Calories from fat | 320.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.6g | 56% | |
|---|---|---|---|
| Cholesterol | 92.22mg | 32% | |
| Sodium | 10.56mg | 0% | |
| Potassium | 70.36mg | 2% | |
| Total Carbs | 2.49g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 6.2mg | 11% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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