Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 grams (8–9 ounces ) of agnolotti or other small ravioli-type pasta
- ½ litre (2 cups ) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
- ½ cup of single (light) cream
- 1 pinch of ground black pepper
- 1 handful of chopped flat-leaf parsley
- 1 dash (you decide how big or small) of sweet sherry
- Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish
Directions
Bring the chicken broth to a rolling boil . If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.
Add the agnolotti and cook according to the instructions on the package.
Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.
Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.