Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by MyRecipes September 2007

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

Nutrition Facts

542 calories; fat 27g; saturated fat 8g; protein 20g; carbohydrates 55g; fiber 3g; cholesterol 53mg; sodium 636mg.
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