Pumpkin Raviolis Recipe

Name: Pumpkin Raviolis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Raviolis:; 1 can (15 1/2 ounces) white beans (great Northern, navy or cannellini beans), drained and rinsed; 1/4 cup toasted pine nuts; 2 cloves garlic; 1 can (15 ounces) 100% pure pumpkin; 1 teaspoon kosher salt; 1/4 teaspoon ground, black pepper; 3/4 cup grated Parmesan cheese; 1 extra-large egg; 48 refrigerated or frozen Chinese dumpling skins (about 1 pound); Water for sealing raviolis; 1 teaspoon white vinegar; 20 drops yellow food color or dye; 10 drops red food color or dye; For Sauce:; 6 tablespoons salted butter or margarine; 1 garlic clove, minced; 6 tablespoons shredded Parmesan cheese; 24 parsley sprigs, preferable flat-leaf parsley

Servings: persons

For Raviolis:
1 can (15 1/2 ounces) white beans (great Northern, navy or cannellini beans), drained and rinsed
1/4 cup toasted pine nuts
2 cloves garlic
1 can (15 ounces) 100% pure pumpkin
1 teaspoon kosher salt
1/4 teaspoon ground, black pepper
3/4 cup grated Parmesan cheese
1 extra-large egg
48 refrigerated or frozen Chinese dumpling skins (about 1 pound)
Water for sealing raviolis
1 teaspoon white vinegar
20 drops yellow food color or dye
10 drops red food color or dye
For Sauce:
6 tablespoons salted butter or margarine
1 garlic clove, minced
6 tablespoons shredded Parmesan cheese
24 parsley sprigs, preferable flat-leaf parsley

1
Preperation Time: 40 minutes
2
Preparation:
3
Puree beans, pine nuts and garlic in food processor until smooth. Combine with pumpkin, salt, pepper, Parmesan cheese and egg.
4
To make ravioli, place 1 1/2 tablespoons filling in the center of a dumpling skin, moisten edges with water and top with another dumpling skin. Press edges firmly to seal, being careful to push all air out of ravioli before sealing pasta completely around filling. Crimp edges with a fork; repeat until all raviolis are formed.
5
Mix vinegar and food color. Paint raviolis the color of pumpkins with a small paintbrush. Let dry for at least 5 minutes; add a second coat and dry for 10 minutes more.
6
Heat a large pot of lightly salted water to boiling. Boil raviolis for about 3 minutes and drain.
7
While raviolis are cooking, melt butter in small skillet with garlic. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and place parsley around pumpkins like stems.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For Raviolis:, 1 can (15 1/2 ounces) white beans (great Northern, navy or cannellini beans), drained and rinsed, 1/4 cup toasted pine nuts, 2 cloves garlic, and more.

Yes, Pumpkin Raviolis falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Raviolis

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