Yield: 6 servings
|2 cups||Flour; All-Purpose|
|2 \N||Egg Beaters® 99% Egg Substitute; or equiv to 2 eggs|
|4 tablespoons||Pumpkin; canned|
|3 pounds||Spinach; finely chopped|
|1¼ cup||Fatfree Ricotta Cheese; or regular|
|½ cup||Fatfree Parmesan Cheese; or regular|
|\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.