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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 236.3
  • Total Fat: 8.7 g
  • Cholesterol: 77.2 mg
  • Sodium: 110.2 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 8.9 g

View full nutritional breakdown of Cilantro Ravioli with Pumpkin Filling calories by ingredient
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Cilantro Ravioli with Pumpkin Filling

Submitted by: DDT1970

Introduction

My family loves this recipe! I got it from my veggie cookbook.
When I am too lazy to make the dough from scratch, I use wonton skins.
I would recommend a light white sauce if you need to top it with a sauce.

This should serve 4-6.
My family loves this recipe! I got it from my veggie cookbook.
When I am too lazy to make the dough from scratch, I use wonton skins.
I would recommend a light white sauce if you need to top it with a sauce.

This should serve 4-6.

Number of Servings: 6

Ingredients

    Dough;
    1 c. unbleached flour
    2 eggs
    3T cilantro
    Pinch salt

    Filling;
    4 cloves garlic (minced)
    1 lb of pumpkin (not pumpkin pie filling!)
    1/2 c. ricotta cheese
    4 sun dried tomatoes in olive oil (reserve 2T of the oil)
    Black Pepper

Directions

FOR THE DOUGH
1)Place the flour, eggs, salt and cilantro in a food processer. Pulse until the ingredients are combined. (Or you can put all ingredients in a bread machine and use the dough setting)
2) Kead the dough onto a lightly floured board until smooth.
3) Wrap the dough in a plastic wrap and let rest in the refrigerator for 30 min.

FOR THE FILLING
Mix the garlic, pumpkin, ricotta, and sun dried tomatoes (drained). Season with plenty of black pepper.

ASSEMBLY
1) Divide the pasta into four pieces and flatten slightly. Using a pasta machine on its thinnest setting, roll out each piece. Lay the sheets of pasta on a clean dish towel until slightly dried.
2) Using a 3" cutter (fluted or crinkled if you prefer)
stamp out 36 rounds.
3) Top 18 of the rounds with a teaspoon of the pumpkin mix.
4) Brush the edges with water and place another round of pasta on top.
5) Press firmly around the edges to seal. Bring a large pan of water to a boil.
6) Ass the ravioli and cook for 3-4 minutes. Drain wll and toss with the reserved EVOO. Add pepper and serve garnished with cilantro sprigs.

Number of Servings: 6

Recipe submitted by SparkPeople user DDT1970.






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