Pumpkin Squash Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Raviolis1 recipe home made egg noodles1 can pumpkin puree, reserving 2 TBS1 block fat free cream cheese1TBS nutmeg1TBS Cinnamon1/2 TBS white pepper1 TSP saltSauce2 TBS Omega Buttery Spread2 TBS Flour2 C Skim Milk2 TBS grated orange peel2 TBS reserved pumpkin puree10 leaves fresh sage1 sprig fresh rosemary1 medium butter nut squash, peeled and cubed in 1 inch pieces1 Cup diced apples, steamed1 lb asparagus, cut in 1 inch pieces
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.
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.
Nutritional Info 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
Member Reviews