Don't miss another issue…      Subscribe

Pumpkin Ravioli















Trans-fat Free


1 cup ricotta cheese
½ cup pumpkin
½ teaspoon salt
¼ teaspoon nutmeg
2 cups unbleached all-purpose flour
½ teaspoon salt
¼ cup tomato paste
1 tablespoon olive oil
2 large eggs


Mix the cheese, pumpkin, ½ teaspoon salt and the nutmeg.

Set aside. Mix the flour, and ½ teaspoon salt in a large bowl.

Make a well in the center of the flour.

Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour.

Stir with a fork gradually bring the flour mixture to the center of the bowl.

Do this until the dough makes a ball.

If the dough is too dry, mix in up to 2 tbls of water.

Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes.

Cover and let rest for another 5 minutes.

Divide the dough into 4 equal parts.

Roll the dough, one part at a time, into a rectangle about 12 X 10-inches.

Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1½-inches apart in 2 rows of 4 mounds each.

Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water.

Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.

Trim the edges with a pastry wheel or knife.

Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well.

Repeat with the remaining dough and pumpkin filling.

Place ravioli on towel, let stand turning once, until dry, about 30 minutes.

Prepare the Pumpkin Seed Sauce.

Heat until hot; reserve keeping it warm.

Cook ravioli in 4 quarts of boiling salted water (2 teaspoon of salt) until tender, about 10 to 15 minutes; drain carefully.

Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 24525% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 446mg 19%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 19g
Vitamin A 70% Vitamin C 5%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed