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Pumpkin Ravioli with Pumpkin Seed Pesto Recipe

Pumpkin Ravioli with Pumpkin Seed Pesto Recipe

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Ingredients:

Serving

Directions:

Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)
Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.45 Kcal (1312 kJ)
Calories from fat	176.38 Kcal
		% Daily Value*
Total Fat	19.6g	30%
Cholesterol	20.13mg	7%
Sodium	391.32mg	16%
Potassium	257.26mg	5%
Total Carbs	25.02g	8%
Sugars	3.38g	14%
Dietary Fiber	2.89g	12%
Protein	9.47g	19%
Vitamin C	0.6mg	1%
Vitamin A	1.4mg	47%
Iron	0.2mg	1%
Calcium	129.8mg	13%

Amount Per 100 g
Calories	209.16 Kcal (876 kJ)
Calories from fat	117.7 Kcal
		% Daily Value*
Total Fat	13.08g	30%
Cholesterol	13.43mg	7%
Sodium	261.12mg	16%
Potassium	171.66mg	5%
Total Carbs	16.69g	8%
Sugars	2.26g	14%
Dietary Fiber	1.93g	12%
Protein	6.32g	19%
Vitamin C	0.4mg	1%
Vitamin A	0.9mg	47%
Iron	0.2mg	1%
Calcium	86.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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