Ravioli of Pumpkin with Salad
- Number of Servings: 4
Ingredients
Pumpkin Ravioli:2 tablespoons olive oil1/2 yellow onion , finely chopped1 teaspoon crushed red pepper flakes1 teaspoon cinnamon1/3 cup shredded Parmesan cheese2 tablespoons honey1 cup white wine1 teaspoon coarse salt1 cup canned pumpkin2 large eggs , yolks only6 tablespoons butter8 fresh sage leaves, chopped12 flat lasagna noodles, like BarillaSalad:1/4 cup pine nuts1/2 head Romaine lettuce, torn1 tomato , cored and diced1/4 cup prepared balsamic vinaigrette dressing1/4 cup shredded Parmesan cheesefreshly ground pepper
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.
[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.
Nutritional Info 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
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