Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping. The pumpkin ravioli come to us from Michele of It’s a Dog’s Life. The pumpkin seed pesto comes to us from our friends at myrecipes.com.
For the pumpkin-sweet potato ravioli
- 1 cup canned pumpkin puree or roasted pumpkin puree*
- 1 cup sweet potato, cooked and mashed
- pinch nutmeg
- dash of salt
- 1/4 teaspoon pepper
- 72 wonton wrappers**
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**available in the refrigerated food or specialty food sections of most grocery stores.
For the pumpkin seed pesto
- 1/2 cup hulled green pumpkin seeds
- 1 1/2 cups fresh parsley
- 1 small clove garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup parmesan, grated
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- salt, to taste
To assemble the ravioli:
In a large bowl, combine pumpkin puree, mashed sweet potato, nutmeg, salt and pepper. Stir to combine.
Place about 6 wonton wrappers on your lightly floured work surface. Mound 1 tablespoon filling in the center and wet the edges of the wrappers with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorative cookie cutter. Transfer the ravioli to a dry towel.
Repeat the process with the remaining wontons. Turn over the resting ravioli occasionally to let them dry slightly.
Bring a large pot of salted water to a gentle boil over medium heat. Do not let the water boil vigorously.
Cook the ravioli in batches of 8 to 12 for about 2 minutes, or until they rise to the surface and are tender. Transfer the cooked ravioli to a dishcloth, cover and keep warm while you make the sauce.
To prepare the pesto:
Preheat oven to 350 degrees.
Spread pumpkin seeds on a rimmed baking sheet and toast in oven for 5 minutes. Let cool.
Combine seeds, parsley and garlic in a food processor and process until finely chopped.
With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary.
Scrape mixture into a bowl and stir in the parmesan cheese, cayenne and cinnamon. Season with salt to taste.
To complete the dish:
Drizzle pumpkin-seed pesto on 3-5 raviolis per person. Finish the dish with a sprinkling of grated parmesan cheese, if desired.
Ravioli with Pumpkin Seed Pesto
Servings per Recipe:Amount per Serving
Calories from Fat: 184
Total Fat: 20.5g
Saturated Fat: 4g
Dietary Fiber: 3.5g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.