Pumpkin Ravioli with Pumpkin Seed Pesto
Pumpkin Ravioli with Pumpkin Seed Pesto is a gluten free and primal recipe with 8 servings. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 201 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 45 minutes. Head to the store and pick up salt, ground cinnamon, garlic, and a few other things to make it today.
Instructions
Bring a pot of salted water to a boil. Preheat oven to 350F.
Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes.
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.