Pumpkin Ravioli with Vegetables

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 515.6
  • Total Fat: 22.0 g
  • Cholesterol: 25.3 mg
  • Sodium: 577.3 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 8.7 g
  • Protein: 14.4 g

View full nutritional breakdown of Pumpkin Ravioli with Vegetables calories by ingredient


Introduction

Trader Joe's Pumpkin Ravioli is only available at holiday time, so I buy extra and freeze it. This is my own concoction, unusual perhaps but very tasty. Butternut squash ravioli is more available and would work also. Trader Joe's Pumpkin Ravioli is only available at holiday time, so I buy extra and freeze it. This is my own concoction, unusual perhaps but very tasty. Butternut squash ravioli is more available and would work also.
Number of Servings: 2

Ingredients

    1 pkg Trader Joe's Pumpkin Ravioli
    Olive oil spray, to cover bottom of pan
    2 T Extra Virgin Olive Oil
    1 T butter
    1 small onion, chopped
    1 yellow or orange bell pepper, chopped
    24 spears asparagus, small to medium thickness, cut in 1 inch pieces, woody part of stem removed
    1 cup fat free chicken broth, or boullion
    1/4 cup dried cranberries
    1/2 tsp pumpkin pie spice
    1/4 tsp allspice
    1/4 tsp ground cloves
    black pepper, fresh ground, to taste


Tips

Red onion or shallots are also good in this recipe. I have also substituted the tiny French green beans for the asparagus. There is enough veggie in this dish I usually don't bother with salad, just some olives or crudites to accompany the dish.


Directions

spray bottom of large saute pan with olive oil spray; add Olive oil and butter. Saute onion and bell pepper for about 3 minutes, then add asparagus stalk pieces. Add asparagus tips after another 4-5 minutes. Add broth or boullion, then spices and dried cranberries and stir to mix. Let simmer until only enough broth is left to make a sauce. Cook ravioli per package directions. Divide vegetable sauce in 2 pasta bowls, reserving small amount for each dish. Drain ravioli and place 1/2 on each dish of vegetables. Top with remaining vegetable sauce and serve.

Serving Size: Recipe = 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user PINGPONG6.