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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 313.4
  • Total Fat: 9.9 g
  • Cholesterol: 95.0 mg
  • Sodium: 446.5 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 10.8 g

View full nutritional breakdown of Pumpkin Squash Ravioli calories by ingredient
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Pumpkin Squash Ravioli

Submitted by: MIKITTA

Introduction

One of my most recent favorites in the freezer section is Healthy Choices Pumpkin Squash Ravioli. Since pre-prepared food tends to be a bit expensive and I wanted something I could make for the whole family, here is my version of their very delish dish :) One of my most recent favorites in the freezer section is Healthy Choices Pumpkin Squash Ravioli. Since pre-prepared food tends to be a bit expensive and I wanted something I could make for the whole family, here is my version of their very delish dish :)
Number of Servings: 8

Ingredients

    Raviolis

    1 recipe home made egg noodles
    1 can pumpkin puree, reserving 2 TBS
    1 block fat free cream cheese
    1TBS nutmeg
    1TBS Cinnamon
    1/2 TBS white pepper
    1 TSP salt

    Sauce

    2 TBS Omega Buttery Spread
    2 TBS Flour
    2 C Skim Milk
    2 TBS grated orange peel
    2 TBS reserved pumpkin puree
    10 leaves fresh sage
    1 sprig fresh rosemary

    1 medium butter nut squash, peeled and cubed in 1 inch pieces
    1 Cup diced apples, steamed
    1 lb asparagus, cut in 1 inch pieces

Directions

Raviolis

Mix pumpkin, with the cream cheese, nutmeg, cinnamon, pepper and salt. Roll out noodle dough very thin (less than 1/4 inch). Cut into 3 inch squares. Put about 1 tsp onto the center of a dough square, fold the square over to form a triangle with the pumpkin mixture inside and seal the edges, pressing down with a fork. Repeat this for all the squares until the dough, the pumpkin or both have been entirely used up. Set up a large stock pot full of water and bring to a boil. Drop the raviolis into the boiling water and allow to cook until the dough is done - about 5 to 7 minutes. Remove from boiling water with a slotted spoon to a serving dish.


Sauce

In a double boiler, melt butter, add sage and rosemary (chopped very fine) and orange peel. Allow to cook till butter has the essences of the herbs in it (about a minute). Add flour and stir till butter is all incorporated and the mixture "relaxes" (you will know it when you see it). Add in pumpkin puree and then slowly add in milk ( a little at a time) and stir constantly in order to prevent lumps. Once all the milk has been added, stir and cook for a little longer till sauce is smooth and reaches desired thickness

Steam the squash, apples and asparagus till just tender and add to serving dish with raviolis.

Pour sauce over the raviolis, asparagus, apples and squash. Toss very gently until everything has an even coating.

Makes 8 servings,.

Number of Servings: 8

Recipe submitted by SparkPeople user MIKITTA.






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