• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Pumpkin Ravioli - Williams And Sonoma

  • Recipe Submitted by on

Category: Low Fat, Pasta, Vegetables, Italian, Main Dish

 Ingredients List

  • 2 c Flour; All-Purpose
  • 2 Egg Beaters® 99% Egg
  • -Substitute; or equiv to 2
  • -eggs
  • 1 tb Water
  • 1 tb Oil
  • 4 tb Pumpkin; canned
  • 3 lb Spinach; finely chopped
  • 1 1/4 c Fatfree Ricotta Cheese; or
  • -regular
  • 1/2 c Fatfree Parmesan Cheese; or
  • -regular
  • 1/4 ts Nutmeg
  • Salt And Pepper; to taste

 Directions

Place flour, eggs, water, oil and pumpkin in food processor bowl and pulse
until mixture forms a ball. Remove from bowl and knead until smooth. Cover
with plastic wrap and let rest 30 min. Saute spinach over med heat until
wilted. Drain and cool. In a bowl, combine ricotta, parmesan, nutmeg, salt
and pepper; stir in spinach. Set aside. Roll out pasta dough and fill
according to the instructions for a hand-crank pasta machine, using the
ravioli attachment. Lay ravioli on floured surface or pasta rack to dry.
Use immediately or freeze up to 2 months. To cook, boil in lightly salted
water for about 3 min or until tender.

NOTES : Cal 316.7 Total Fat 3.3g Sat Fat 0.4g Carb 48.9g Fib 4.5g Pro 25.6g
Sod 225mg CFF 9%

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