yields about 24 ravioli
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!