Pumpkin - Herb Ravioli Filling
From jo_jo_ba 15 years ago
- - to make
- Serves 1
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, just snip a corner and it's a pre-made piping bag!
Ingredients
- 1 cup ricotta cheese shopping list
- 2/3 cup pureed pumpkin shopping list
- 2 tbsp fresh-grated Parmesan shopping list
- 1/2 tbsp garlic powder shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1/4 tsp sage shopping list
- 1/4 tsp dried rosemary shopping list
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.
People Who Like This Dish 3
- pointsevenout Athens, AL
- adzell Ann Arbor, MI
- dollhead Mechanicville, US
- blondeberry Charleston, SC
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Can't wait to try this, have been on the search for a pumpkin ravioli recipe. Thank you for sharing!
adzell
in Ann Arbor loved it
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Sounds delish! I've been on a pumpkin kick lately, so I am sure to try this.
dollhead
in Mechanicville loved it
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I think I'll use this in stuffed shells. Thanks so much. 5 from me!!!
blondeberry
in Charleston loved it
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