Recipe

Pumpkin - Herb Ravioli Filling Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 10 months, 4 weeks ago A great way to use up leftover canned pumpkin, this freezes very well and adds a delicious Autumn feel to any pasta you like: tortellini, ravioli or even cannelloni! If you are freezing this, stick it in a big Ziploc so that when you thaw it for use,... More Prep:15m Servings:1	Jo_jo_ba
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Fans

blondeberr

dollhead

adzell

Ingredients

1 cup ricotta cheese

2/3 cup pureed pumpkin

2 tbsp fresh-grated Parmesan

1/2 tbsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sage

1/4 tsp dried rosemary

Directions

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.

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Comments

jo_jo_ba 10 months, 4 weeks ago said:
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

blondeberry 10 months, 4 weeks ago said:
I think I'll use this in stuffed shells. Thanks so much. 5 from me!!!

dollhead 10 months, 4 weeks ago said:
Sounds delish! I've been on a pumpkin kick lately, so I am sure to try this.

adzell 7 months, 4 weeks ago 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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