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Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. —Michele Claybrook-Lucas, Media, Pennsylvania
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts 5 ravioli with 3 tablespoons sauce (calculated without additional pecans) equals 415 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,071 mg sodium, 41 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Butternut Ravioli with Bourbon Pecan Sauce in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2012, p82
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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© Reiman Media Group, LLC., 2013