Recipe

Pumpkin Raviolis Recipe

Add Step-by-Step Photos	Canned_food_fan / All my dishes 1 month ago Prepared, refrigerated Chinese dumpling skins and canned pumpkin make these sophisticated harvest raviolis effortless to prepare and deliciously nutritious. Each one is decorated with parsley to resemble pumpkins on a vine. Prep:40m Cook:5m Servings:8	Canned_food
	pumpkin raviolis

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snowcat17

mjcmcook

Ingredients

For Raviolis:

1 can (15 1/2 ounces) white beans (great Northern, navy or cannellini beans), drained and rinsed

1/4 cup toasted pine nuts

2 cloves garlic

1 can (15 ounces) 100% pure pumpkin

1 teaspoon kosher salt

1/4 teaspoon ground, black pepper

3/4 cup grated Parmesan cheese

1 extra-large egg

48 refrigerated or frozen Chinese dumpling skins (about 1 pound)

Water for sealing raviolis

1 teaspoon white vinegar

20 drops yellow food color or dye

10 drops red food color or dye

For Sauce:

6 tablespoons salted butter or margarine

1 garlic clove, minced

6 tablespoons shredded Parmesan cheese

24 parsley sprigs, preferable flat-leaf parsley

Directions

Purée beans, pine nuts and garlic in food processor until smooth. Combine with pumpkin, salt, pepper, Parmesan cheese and egg.

To make ravioli, place 1 1/2 tablespoons filling in the center of a dumpling skin, moisten edges with water and top with another dumpling skin. Press edges firmly to seal, being careful to push all air out of ravioli before sealing pasta completely around filling. Crimp edges with a fork; repeat until all raviolis are formed.

Mix vinegar and food color. Paint raviolis the color of pumpkins with a small paintbrush. Let dry for at least 5 minutes; add a second coat and dry for 10 minutes more.

Heat a large pot of lightly salted water to boiling. Boil raviolis for about 3 minutes and drain.

While raviolis are cooking, melt butter in small skillet with garlic. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and place parsley around pumpkins like stems.

Nutritional Information Per Serving: Calories 410; Total fat 17g; Saturated fat 8g; Cholesterol 70mg; Sodium 820mg; Carbohydrate 51g; Fiber 6g; Protein 16g. Vitamin A 170%DV*; Vitamin C 8%DV; Calcium 20%DV; Iron 25%DV

* Daily Value

COURTESY OF MEALTIME.ORG

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Comments

mjcmcook 4 weeks, 1 day ago said:
~HELLO~
I really appreciate Your "5"FORK!!!!! recipes~
I Believe that (IF) a Cook can
use a 'Canned OR Mix Product' to
produce a 'tasty' recipe~~~ WHY NOT'?
~Blessings~
~*~mj~*~

snowcat17 3 weeks, 4 days ago said:
WOW!!! Pumpkin Raviolis? AWESOME!!! HIGH FIVE FORKS!!! bk'd & sv'd

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