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    You are in: Home / Recipes / Pumpkin & Ricotta Ravioli Recipe
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    Pumpkin & Ricotta Ravioli

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 31, 2010

      This was such a yummy ravioli !!! I had used won ton wrappers, so much simpler to use. Although one day I will use my pasta attachment from KitchenAid just wasn't this day. The only thing I did different was to add a little bit of minced garlic. This is a very quick meal to make with a fantastic flavor. I had made a sage butter sauce to go with them and sprinkled some freshly grated parmigiano regiano cheese over them.... Thanks for sharing this great recipe Roosie...

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    • on February 22, 2005

      Loved this! Am giving four stars because there is an ingredient missing in the recipe called for in the instructions (egg is not listed in the filling) and because I changed it quite a bit! I left out the nutmeg and added lots of garlic, a few tablespoons of chopped fresh parsley and basil, some oregano and some Italian seasoning. I also didn't measure the ingredients at all, I just went by taste after I cooked and mashed the pumpkin - I think it would have been a little bland as written for our tastes. I used wonton wrappers as well, and DH and I loved my first venture into the world of ravioli! Thanks heaps!

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    • on November 13, 2008

      The inside was pleasant, but the dough was murder! If I do these again I'll definitely be buying wonton wrappers!

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    • on November 05, 2007

      Yummy! I did put 1/2 cup whole wheat flour into the pasta dough but other wise cooked the recipe as it, it was a hit.

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    • on October 27, 2006

      Like some others I used wonton wrappers, I too changed it somewhat and added a few other goodies. I used about quarter sweet potato along with butternut pumpkin. I added couple of tblspn of fresh chopped chives and parsley, chopped clove of garlic plus all purpose seasoning. I made a sauce to go with it...3 tblspn of tomato paste, I cup water, 2 large cloves garlic finely chopped, tspn of sugar and reduce for about 40 mins, added a dash of lite cream and a tblspn of fresh chopped parsley. Was a absolute hit with the family - loved it! Thankyou

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    • on August 10, 2004

      These were very good. I used wonton wrappers instead of making the dough myself though (I thought my presentation would be best if I didn't try to make it, lol) and I also sauteed them in a brown butter and sage mixture are a few minutes after they were done boiling. It was a great dinner all together. The pumpkin was very interesting, and I did enjoy the nutmeg flavor to. It almost tasted like it could have been a dessert. Thank you for posting!

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    Nutritional Facts for Pumpkin & Ricotta Ravioli

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.8
     
    Calories from Fat 139
    28%
    Total Fat 15.5 g
    23%
    Saturated Fat 7.8 g
    39%
    Cholesterol 248.3 mg
    82%
    Sodium 291.6 mg
    12%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.0 g
    4%
    Protein 23.8 g
    47%

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