Pumpkin Ravioli With Pesto Sauce Recipe

Pumpkin Ravioli With Pesto Sauce Recipe


Is there anything that says autumn is more than a selection of pumpkin-flavored foods and drinks? How about combining the delicious aroma of pumpkin with another classic ready meal, ravioli? This is what we did here with this pumpkin ravioli recipe that fits perfectly with a simple homemade pesto sauce. This recipe is fairly easy to prepare and only takes 35 minutes of your time before you can get involved with this delicious pasta dish. If you serve this to some friends, we can almost guarantee that they will ask you to do it again (or at least share this recipe).

Even though pumpkin can be found throughout these fall months, it is important to note that pumpkin is also good for you. Only a quarter of a cup of pumpkin canned food contains 100 percent of the daily value of vitamin A, bringing not only flavor but also many nutrients.

Get the recipe for this pumpkin ravioli with pesto recipe below.

Nutrition: 271 calories, 13 g fat (3 g saturated), 554 mg sodium, 3 g fiber, 3 g sugar, 9 g protein

Makes 4 servings

ingredients

1/4 cup finely chopped shallot
2 garlic cloves, chopped
2 tbsp olive oil
1 cup pumpkin from the tin
1/4 cup finely chopped Parmesan
1/4 tsp salt
1/8 teaspoon black pepper
20 Wontonwickler
Bought 2 tablespoons of basil pesto
2 tablespoons of grated Parmesan cheese
Fresh basil leaves

How to do it

  1. Cook the shallot and garlic in 1 tablespoon of olive oil over a period of about 3 minutes or until the shallot is tender. Put in a small bowl. Stir in pumpkin, 1/4 Parmesan, salt and pepper.
  2. For each ravioli, place 1 tablespoon of pumpkin filling in the middle of a wonton wrap. Brush the edges with water. Fold a corner over the fill to hit the opposite corner and form triangles. Press around the filling to squeeze out air. Close edges tightly. Cover the ravioli with a dry kitchen towel while filling the remaining wrappers.
  3. Heat half of the remaining oil in a large pan at medium to high temperature. Arrange half of the ravioli in the pan so that they do not touch and point the tips upwards. Cook for 1 to 2 minutes until the bottom is golden brown. Carefully add 2 tablespoons of water, cover and reduce heat to low. Cook 2 to 3 minutes longer or until the wraps are tender and translucent. Place on a baking tray and keep warm in a 200 ° F oven. Repeat with remaining oil and ravioli.
  4. Stir in a small bowl of pesto and 1 tablespoon of water. To serve, sprinkle ravioli with pesto mixture and sprinkle with 2 tablespoons of parmesan cheese. Garnish with basil.

CONNECTED: The easy way to healthier foods.

%d bloggers like this: