Main Dishes

Pumpkin Ravioli with Garlic Butter

55

After my husband’s first bite he told me that this was definitely a meal worth waiting for. The raviolis were delicious! They had a great balance of creamy ricotta cheese and smooth pumpkin. The garlic butter added a little more depth to this savory dish. The flavors in this dish all come together so that neither the cheese, the pumpkin, nor the garlic is too overwhelming. It makes for a lovely fall pasta dish that can be made in advance, frozen, and later showcased at a dinner party.

12
1 package wonton wrappers
1 c. part skim ricotta cheese
1 c. canned pumpkin puree
1/3 c. grated Parmesan cheese
2 garlic cloves, minced
¼ c. pine nuts
½ t. salt
1 t. black pepper
½ t. nutmeg
Garlic Butter:
6 T. butter
3 garlic cloves, minced
2 T. fresh parsley, chopped
2 t. oregano
1 t. Italian seasoning
1. Heat the pine nuts in a small skillet over medium heat to toast. Stir every few minutes. No need to add oil. When the pine nuts begin to brown add the minced garlic cloves plus 1-2 teaspoons of olive oil...
See the full directions on my site
Nutritions

Calories
210

Sodium
414mg
17% DV

Fat
13g
20% DV

Protein
10g
21% DV

Carbs
6g
2% DV

Fiber
1g
5% DV