Pastificio Piemontese Salsa Con Le Noci Per Ravioli

1. Cook pasta.

2. Grind walnuts in food processor.

3. Toss pasta with walnuts, butter (it will melt in the hot pasta.) and salt and serve.

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Nutrient	Quantity
Total fats	128.0509 g
Protein	24.9476 g
Carbohydrates	89.3578 g
Energy	1557.7667 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.336 g
Water	314.3399 g
Calcium, Ca	367.4103 mg
Fiber, total dietary	9.5255 g
Niacin	0.9072 mg
Fatty acids, total saturated 20:1	0.436 g
Sodium, Na	1220.1649 mg
Fatty acids, total saturated 16:1 undifferentiated	0.109 g
Total lipid (fat)	128.0509 g
Fatty acids, total saturated 16:0	7.63 g
Choline, total	0.436 mg
Sugars, total	16.3293 g
Fatty acids, total saturated 18:0	2.18 g
Vitamin B-6	0.0907 mg
Ash	5.8967 g
Fatty acids, total saturated 18:1 undifferentiated	24.198 g
Iron, Fe	3.6287 mg
Carbohydrate, by difference	89.3578 g
Phosphorus, P	18.1437 mg
Folate, total	4.5359 g
Cholesterol	72.5749 mg
Fatty acids, total saturated 18:2 undifferentiated	57.661 g
Fatty acids, total polyunsaturated	71.7186 g
Phytosterols	191.84 mg
Vitamin K (phylloquinone)	16.35 g
Fatty acids, total saturated	18.0837 g
Fatty acids, total monounsaturated	31.6559 g
Vitamin E (alpha-tocopherol)	0.436 mg
Fatty acids, total trans	0.4536 g
Potassium, K	675.8534 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	0	0	0
Sea salt	1 pinch	0	0	0
walnut	0.5 cup	963.56	0	109
cheese ravioli	1 lb	594.2067	89.3578	19.0509