pumpkin ravioli
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 413.2
- Total Fat: 9.7 g
- Cholesterol: 137.9 mg
- Sodium: 210.2 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 12.2 g
- Protein: 14.5 g
View full nutritional breakdown of pumpkin ravioli calories by ingredient
Introduction
Most measurements are estimates. Most measurements are estimates.Number of Servings: 3
Ingredients
-
pasta
-1.25cups of whole wheat flour
-.5 cups of all purpose flour
-2 eggs
filling
-canned pumpkin
-1 tbps butter, unsalted
-1.5 tbps cream cheese 1/3 fat
-rosemary
-thyme
searing
-1tbps butter, unsalted
Directions
-Mix all pasta ingredients in a bowl and add water till it's a ball (keep as dry as possible).
-cut pasta into 4 pieces and let sit for 30min
-add pumpkin, butter, cream cheese, and seasonings (to taste, I like lots!) into a saucepan on low heat.
-stir occasionally in till well mixed and take off heat.
-roll a section of the dough to around 1/16 in (the thinner the better)
-cut pieces for ravioli (I used a cup) and set aside excess dough repeat for all 4 sections. knead the remaining dough and repeat.
-add pumpkin filling and either fold the dough or place another on top (either) use a fork to squash together the edges.
-place raviolis in a pot and fill with water, then boil
-the ravioli can stick so stir it. when they float they're done.
-add one tbps of butter to an empty sauce pan once heated and butter melted. place the cooked ravioli in the pan and cook till brown then flip.
-Enjoy!
Serving Size: makes 6.5 large, thick ravioli (more if rolled thinner)
-cut pasta into 4 pieces and let sit for 30min
-add pumpkin, butter, cream cheese, and seasonings (to taste, I like lots!) into a saucepan on low heat.
-stir occasionally in till well mixed and take off heat.
-roll a section of the dough to around 1/16 in (the thinner the better)
-cut pieces for ravioli (I used a cup) and set aside excess dough repeat for all 4 sections. knead the remaining dough and repeat.
-add pumpkin filling and either fold the dough or place another on top (either) use a fork to squash together the edges.
-place raviolis in a pot and fill with water, then boil
-the ravioli can stick so stir it. when they float they're done.
-add one tbps of butter to an empty sauce pan once heated and butter melted. place the cooked ravioli in the pan and cook till brown then flip.
-Enjoy!
Serving Size: makes 6.5 large, thick ravioli (more if rolled thinner)