Pumpkin ravioli - williams and sonoma

Yield: 6 servings

Measure Ingredient
2 cups Flour; All-Purpose
2 \N Egg BeatersĀ® 99% Egg Substitute; or equiv to 2 eggs
1 tablespoon Water
1 tablespoon Oil
4 tablespoons Pumpkin; canned
3 pounds Spinach; finely chopped
1¼ cup Fatfree Ricotta Cheese; or regular
½ cup Fatfree Parmesan Cheese; or regular
¼ teaspoon Nutmeg
\N \N Salt And Pepper; to taste

Place flour, eggs, water, oil and pumpkin in food processor bowl and pulse until mixture forms a ball. Remove from bowl and knead until smooth. Cover with plastic wrap and let rest 30 min. Saute spinach over med heat until wilted. Drain and cool. In a bowl, combine ricotta, parmesan, nutmeg, salt and pepper; stir in spinach. Set aside. Roll out pasta dough and fill according to the instructions for a hand-crank pasta machine, using the ravioli attachment. Lay ravioli on floured surface or pasta rack to dry.

Use immediately or freeze up to 2 months. To cook, boil in lightly salted water for about 3 min or until tender.

NOTES : Cal 316.7 Total Fat 3.3g Sat Fat 0.4g Carb 48.9g Fib 4.5g Pro 25.6g Sod 225mg CFF 9%

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 18, 1999, converted by MM_Buster v2.0l.

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