Prep Time
30 Mins
Cook Time
15 Mins
8 Servings

How to Make It

Step 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.

Step 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.)

Step 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.

Ratings & Reviews

momandmeg's Review

November 11, 2012

msroseh's Review

October 20, 2011

Carmen42's Review

October 24, 2010
Excellent and easy...used butternut squash ravioli instead of pumpkin...just as good...Overall great,,,my 6 year old even loved it!