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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 558.8
  • Total Fat: 33.7 g
  • Cholesterol: 134.0 mg
  • Sodium: 563.9 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.2 g

View full nutritional breakdown of Ravioli of Pumpkin with Salad calories by ingredient
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Ravioli of Pumpkin with Salad

Submitted by: DIER1978


Number of Servings: 4

Ingredients

    Pumpkin Ravioli:
    2 tablespoons olive oil
    1/2 yellow onion , finely chopped
    1 teaspoon crushed red pepper flakes
    1 teaspoon cinnamon
    1/3 cup shredded Parmesan cheese
    2 tablespoons honey
    1 cup white wine
    1 teaspoon coarse salt
    1 cup canned pumpkin
    2 large eggs , yolks only
    6 tablespoons butter
    8 fresh sage leaves, chopped
    12 flat lasagna noodles, like Barilla

    Salad:
    1/4 cup pine nuts
    1/2 head Romaine lettuce, torn
    1 tomato , cored and diced
    1/4 cup prepared balsamic vinaigrette dressing
    1/4 cup shredded Parmesan cheese
    freshly ground pepper

Directions

Ravioli:
[1] Heat oil in a large pan over medium heat. Saute onion
until soft, about 10 minutes. Add red pepper flakes,
cinnamon, Parmesan, honey, wine and salt and cook for 2
minutes. Mix in pumpkin and egg yolks and cook for 2 more
minutes. Remove from heat and cover.
[2] Heat butter in a small pan over medium heat. Add sage
and cook until butter is golden brown, about 10 minutes.
Remove from heat.
[3] Bring a large pot of salted water to a boil, then reduce to
a simmer. Slip pasta into pot until they float, about 2-3
minutes. Using a skimmer or tongs, remove pasta from water
and drain.
[4] Lay a single piece of pasta on individual plates, spoon
about 2 tablespoons of pumpkin mixture onto the noodles
and cover with another noodle, slightly flattening. Drizzle
sage butter over ravioli and sprinkle with more Parmesan
cheese.

Salad:
[1] Toast the nuts in a small skillet over medium-low heat
until golden, careful not to burn!
[2] Toss romaine and tomato with dressing; top with cheese,
pine nuts and lots of freshly ground black pepper.


Serving Size: 1/4 of salad and On set of ravioli

Number of Servings: 4

Recipe submitted by SparkPeople user DIER1978.






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