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Vegan Ravioli Filled with Parsnips and Porcini
THINLY SPREAD20Ingredients
80Minutes
1180Calories
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Ingredients
US|METRIC
2 SERVINGS
- 130 grams pasta flour
- 1/4 tsp. salt
- 1/4 cup water
- 1 Tbsp. olive oil
- 1 parsnip (peeled and chopped)
- 1 Tbsp. olive oil
- 1 tsp. dried sage
- 1 handful dried porcini mushrooms (soaked for 20 mins in boiling water and finely chopped, Keep the soaking liquid!)
- 1/3 leek (finely diced)
- 1 clove garlic (finely chopped)
- 1 cup cashews
- 1/2 cup water
- 1 tsp. Dijon mustard
- 1 garlic clove
- 1/2 lemon
- 1 pinch salt
- 1 Tbsp. olive oil
- 1 clove garlic (finely chopped)
- 2 portabello mushrooms (large, thickly sliced)
- 2/3 leek (finely chopped)
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NutritionView More
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1180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1180Calories from Fat640 |
% DAILY VALUE |
Total Fat71g109% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol |
Sodium490mg20% |
Potassium1670mg48% |
Protein32g |
Calories from Fat640 |
% DAILY VALUE |
Total Carbohydrate117g39% |
Dietary Fiber13g52% |
Sugars14g |
Vitamin A15% |
Vitamin C70% |
Calcium15% |
Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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