Ravioli with Pumpkin Seed Pesto


Ravioli with Pumpkin Seed Pesto

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.

Serves 8

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.

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Nutrition Information

Ravioli with Pumpkin Seed Pesto

Servings per Recipe: 8

Amount per Serving

Calories:  432

Calories from Fat:  184

Total Fat:  20.5g

Saturated Fat:  4g

Cholesterol:  11mg

Sodium:  671mg

Potassium:  321mg

Carbohydrates:  50.3g

Dietary Fiber:  3.5g

Protein:  12.6g

Sugars:  2g

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