Ravioli With Creamy Pesto Sauce

1. Combine whipping cream and pesto sauce in a saucepan; add capers.

2. Cook mixture over low heat until thoroughly heated, stirring frequently.

3. Cook pasta according to package directions, and drain.

4. Toss pasta with sauce, and sprinkle with toasted pine nuts.

5. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	89.1174 g
Protein	57.9342 g
Carbohydrates	195.6672 g
Energy	1726.8088 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3469 g
Water	744.6367 g
Aspartic acid	0.4179 g
Calcium, Ca	866.34 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	1.5188 g
Fiber, total dietary	20.8684 g
Fatty acids, total saturated 22:0	0.0115 g
Carotene, beta	74.8688 g
Niacin	2.7187 mg
Vitamin A, RAE	334.9688 g
Arginine	0.502 g
Riboflavin	0.1883 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0189 g
Fatty acids, total saturated 20:1	0.1352 g
Glutamic acid	1.0386 g
Sodium, Na	2634.2975 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2149 g
Total lipid (fat)	89.1174 g
Manganese, Mn	1.4865 mg
Fructose	0.0118 g
Proline	0.3656 g
Fatty acids, total saturated 16:0	11.15 g
Fatty acids, total saturated 8:0	0.3708 g
Sucrose	0.5822 g
Choline, total	29.5762 mg
Sugars, total	38.8618 g
Serine	0.2825 g
Fatty acids, total saturated 10:0	0.7548 g
Fatty acids, total saturated 18:0	4.2786 g
Vitamin B-6	0.2423 mg
Selenium, Se	0.7181 g
Ash	13.5211 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	12.2182 g
Pantothenic acid	0.3636 mg
Phenylalanine	0.2144 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.2318 mg
Betaine	0.0675 mg
Thiamin	0.0902 mg
Retinol	328.8 g
Methionine	0.1085 g
Iron, Fe	8.6812 mg
Carbohydrate, by difference	195.6672 g
Phosphorus, P	208.7912 mg
Folate, total	20.1775 g
Tocopherol, gamma	1.8816 mg
Fatty acids, total saturated 4:0	1.2996 g
Alanine	0.2054 g
Cholesterol	287.44 mg
Valine	0.2899 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	6.3357 g
Glycine	0.1718 g
Glucose (dextrose)	0.0118 g
Fatty acids, total saturated 14:0	3.948 g
Zinc, Zn	1.3884 mg
Isoleucine	0.2487 g
Fatty acids, total saturated 12:0	0.4392 g
Fatty acids, total polyunsaturated	12.5943 g
Tocotrienol, gamma	0.1164 mg
Leucine	0.4228 g
Vitamin A, IU	1220.4938 IU
Folate, DFE	10.5375 g
Tryptophan	0.0553 g
Vitamin C, total ascorbic acid	0.855 mg
Fatty acids, total saturated 20:0	0.0386 g
Fatty acids, total saturated 6:0	0.3624 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.2119 g
Vitamin B-12	0.24 g
Vitamin K (phylloquinone)	12.3356 g
Fatty acids, total saturated	41.3831 g
Histidine	0.1283 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	28.538 g
Threonine	0.18 g
Folate, food	10.5375 g
Vitamin D (D2 + D3)	0.72 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	2.6304 mg
Fatty acids, total trans	0.964 g
Magnesium, Mg	50.7562 mg
Lysine	0.2975 g
Potassium, K	1653.5038 mg
Cystine	0.0728 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Whipping cream	1 cup	350.4	3.552	37.092
Pesto sauce	1 jar	0	0	0
caper	1 jar	0	0	0
pine nut	2 tablespoons	113.5688	2.2072	11.5374
cheese ravioli	2 packages	1262.84	189.908	40.488