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How to make it

  • In a large bowl, beat ricotta, pumpkin and Parmesan together thoroughly.
  • Add remaining ingredients and beat well to combine.
  • Use immediately or store in the freezer up to 2 months.

Reviews & Comments 4

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    " It was excellent "
    adzell ate it and said...
    Can't wait to try this, have been on the search for a pumpkin ravioli recipe. Thank you for sharing!
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    " It was excellent "
    dollhead ate it and said...
    Sounds delish! I've been on a pumpkin kick lately, so I am sure to try this.
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    " It was excellent "
    blondeberry ate it and said...
    I think I'll use this in stuffed shells. Thanks so much. 5 from me!!!
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 506.3
    Total Fat: 35.0 g
    Cholesterol: 133.4 mg
    Sodium: 779.6 mg
    Total Carbs: 15.8 g
    Dietary Fiber: 1.8 g
    Protein: 33.0 g
    Was this review helpful? Yes Flag

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