Wednesday, December 11, 2013

Pumpkin Squash Ravioli

yields about 24 ravioli 
Servings: 4  
kcals per serving: 150 kcals
fat per serving: 1.5 g
sodium per serving: 150 mg 

1 cup pumpkin puree
1 2 pound butternut squash
1/4 cup Ricotta cheese or 2 tablespoons parmesan 
1 package store-bought whole-wheat pasta sheets (you can make your own if that's your fancy)
salt and pepper to taste

Mix together pumpkin puree and cheese.  Season with salt and pepper.
Drop teaspoons full of filling (puree and cheese) along the pasta sheet.  Fold the pasta over the filling. 
Press down on edges of pasta sheets with a fork to create a good seal. 
To cook, boil the pasta in a large pot of salted water for 3-5 minutes, or until they float. Drain pasta.
Place pasta and cut up squash cubes in a large bowl. 
Top with your favorite butter or cream sauce.  Serve and enjoy!

*Some good sauces for pumpkin ravioli are hazelnut cream sauce, butter sauce, sage and browned butter. To make sage butter sauce, melt ½ cup unsalted butter, over low heat. Tear 6 sage leaves and put them in the pan when the butter begins to sizzle and brown. Fry for 20-30 seconds, remove from the heat and grate in ¼ teaspoon of nutmeg.

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