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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Badshah Yousafzai
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this pumpkin ricotta ravioli. The flavors were well-balanced and the texture was perfect.
Said Fareed
[email protected]This recipe is a great starting point for pumpkin ricotta ravioli. I made a few changes to the recipe, such as adding more spices to the filling and using a different type of pasta. The結果was delicious!
joshua layea
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Kedir Abdi
[email protected]The ravioli was a bit too thick for my taste. I think it would have been better if the pasta was thinner.
ahmad Buxqasmani
[email protected]The pumpkin ricotta ravioli was a bit bland. I think it needed more seasoning.
Kevin Crose
[email protected]This pumpkin ricotta ravioli was a bit too sweet for my taste. I think I would have preferred a savory filling instead.
Gloria Ann Edwards
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. The pumpkin ricotta ravioli was amazing! The flavors were well-balanced and the texture was perfect. I would definitely make this again.
Alvin Omondi
[email protected]This is the best pumpkin ricotta ravioli I've ever had. The filling is creamy and flavorful, and the pasta is cooked perfectly. The sage butter sauce is a great addition, and it really brings the dish together. I will definitely be making this again.
Donna Kenny
[email protected]Wow! Just wow! This pumpkin ricotta ravioli is next-level delicious. The flavors are incredible and the texture is perfect. I'm so glad I tried this recipe.
Nijhum Imt
[email protected]This pumpkin ricotta ravioli was a delightful culinary experience. The combination of sweet pumpkin and savory ricotta cheese created a harmonious balance of flavors. The pasta was cooked to perfection, with a tender yet firm texture that complemente