Pumpkin Ravioli with Pumpkin Seed Pesto
Pumpkin Ravioli with Pumpkin Seed Pesto might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free and primal recipe has 201 calories, 5g of protein, and 17g of fat per serving. This recipe serves 8. It works well as a side dish. Head to the store and pick up parmesan, pumpkin seeds, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
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.