Pumpkin RavioliSubmitted by: JUDIMOON
3 Nasoya Egg Roll Wraps, 66 grams
.25 cup Libby's 100% Pure Pumpkin
1 Tbs Brown Sugar, unpacked
1 tsp Curry powder (or to taste)
1- 2 pinches fresh ground Nutmeg (to taste)
1-2 pinches salt (to taste)
1-2 pinches pepper (to taste)
mix dry ingredients; brown sugar, curry powder, nutmeg, salt & pepper. Combine with pumpkin.
Place a small amount in the middle of one square, wet edges and cover with another cut square , press edges with a fork to seal.
repeat to make 13 raviolis.
Drop into boiling water and cook till tender.
Serve with sage butter or just enjoy plain...
6 ravioli's per serving, yes I know the math is off, one ravioli for the chef to test ;-)
Number of Servings: 2
Recipe submitted by SparkPeople user JUDIMOON.
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our local intalian restaurant started offering these, not sure if they make them or bought them, etc. but first time had them last week, AND THEY were like heavon. yum! thanks for receipe to try myself. and oh yeah too bad you didnt offer the white cream sauce too :) - 1/28/10
Reply from JUDIMOON (1/28/10)
Sorry, no can do the cream sauce now, working on whittling down 40 lbs. I made this recipe off the top of my head & scarfed them down sans sauce. We shaved a little Parm on top, but to be honest we liked them plain better :-) for something white & creamy try my: Gratin de pommes de terre au jambo