PUMPKIN RICOTTA RAVIOLI
A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.
Provided by DevotedFoodie
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
- Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
- Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
- Chill ravioli until filling is set, 5 to 10 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
- Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 109.6 g, Cholesterol 18.9 mg, Fat 4.4 g, Fiber 14.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 1124.8 mg, Sugar 2.7 g
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Mylee Boucher
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
Chanti Chooli
[email protected]I'm not sure about the pumpkin and ricotta combination, but I'm willing to try it.
Jeremiah Moore
[email protected]This looks delicious.
Salina James
[email protected]I can't wait to try this recipe!
Betelehem Samuel
[email protected]This dish is perfect for a fall dinner party.
Yosaf qureshe
[email protected]I added a bit of sage to the ricotta filling and it really enhanced the flavor.
dr Phyll
[email protected]I used butternut squash instead of pumpkin and it worked perfectly. This dish is a great way to use up leftover squash.
aron
[email protected]I had some trouble getting the pasta dough to come together, but other than that, this recipe was easy to follow. The ravioli turned out great!
CoConut HeAd
[email protected]This was a bit too rich for my taste, but my husband loved it. He said it was the best pasta dish he's ever had.
Absira Tade
[email protected]I'm not a huge fan of pumpkin, but I was pleasantly surprised by how much I enjoyed this dish. The pumpkin flavor was subtle and not overpowering.
Tshenolo Tshe
[email protected]This dish was a hit with my family! Everyone loved the unique flavor combination of the pumpkin and ricotta.
Nathan Clinton
[email protected]Absolutely delicious! The pumpkin and ricotta filling was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.