Free Recipe Pumpkin Ravioli – Williams And Sonoma
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Pumpkin Ravioli – Williams And Sonoma Recipe
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
Pumpkin Ravioli – Williams And Sonoma Preparation
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% Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 18, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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