Ingredients

  • 1/2 cup hulled green pumpkin seeds
  • 1 1/2 cups packed fresh parsley
  • 1 small clove garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • Salt
  • 2 pounds pumpkin ravioli

Preparation

Cook Time:
Prep Time:

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

September 2007

Nutritional Information

  • Calories: 542
  • Fat: 27g
  • Saturated fat: 8g
  • Protein: 20g
  • Carbohydrate: 55g
  • Fiber: 3g
  • Cholesterol: 53mg
  • Sodium: 636mg