Pumpkin Ravioli with Pumpkin Seed Pesto

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

1
Bring a pot of salted water to a boil. Preheat oven to 350F.
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WaterWater
Equipment you will use
OvenOven
PotPot
2
Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes.
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Pumpkin SeedsPumpkin Seeds
SpreadSpread
ToastToast
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Baking SheetBaking Sheet
3
Let cool.
4
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.)
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Pumpkin SeedsPumpkin Seeds
CinnamonCinnamon
ParmesanParmesan
Ground Cayenne PepperGround Cayenne Pepper
ParsleyParsley
PumpkinPumpkin
RavioliRavioli
GarlicGarlic
OlivesOlives
PestoPesto
SeedsSeeds
SaltSalt
Cooking OilCooking Oil
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Food ProcessorFood Processor
BowlBowl
5
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.
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RavioliRavioli
PastaPasta
PestoPesto
WaterWater
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PotPot
6
Serve immediately.
DifficultyHard
Ready In45 m.
Servings8
Health Score32
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