pumpkin ravioli

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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
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Most measurements are estimates. Most measurements are estimates.
Number of Servings: 3


    -1.25cups of whole wheat flour
    -.5 cups of all purpose flour
    -2 eggs

    -canned pumpkin
    -1 tbps butter, unsalted
    -1.5 tbps cream cheese 1/3 fat

    -1tbps butter, unsalted


-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.

Serving Size: makes 6.5 large, thick ravioli (more if rolled thinner)

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