Pumpkin Ravioli With Pumpkin Seed Pesto

1. 1

   Bring a pot of salted water to a boil. Preheat oven to 350u00b0F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.

2. 2

   Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)

3. 3

   Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.