Pumpkin Ravioli with Pumpkin Seed Pesto

Gluten Free
Health score
35%
Pumpkin Ravioli with Pumpkin Seed Pesto
45 min.
8
105kcal

Suggestions

Ready to indulge in a delightful gluten-free treat that's not only delicious but also packed with the warmth of autumn? This Pumpkin Ravioli with Pumpkin Seed Pesto is a perfect blend of seasonal flavors, designed to impress your taste buds and elevate your dining experience. With a stunning visual appeal and a caloric breakdown that leans towards healthy fats and carbs, this dish is a balanced choice for those watching their waistlines.
Prepare to be amazed by the versatility of this recipe, which can serve as a side dish, antipasti, starter, or even a snack. It's the perfect addition to any table, whether you're hosting a casual get-together or a formal dinner party. The star of this recipe is the homemade pumpkin seed pesto, which adds a unique twist to the traditional ravioli, making it a memorable dish that your guests will be talking about for days.
The process is straightforward and can be completed in just 45 minutes, making it an excellent choice for both experienced cooks and beginners looking to impress. With a list of ingredients that are easy to find and a method that's both efficient and enjoyable, this recipe is a must-try for anyone looking to explore the rich flavors of pumpkin in a new and exciting way.

Ingredients

  • 0.3 teaspoon ground pepper 
  • 1.5 cups parsley fresh packed
  • small clove garlic 
  • 0.1 teaspoon ground cinnamon 
  • 0.5 cup olive oil extra virgin extra-virgin
  • 0.5 cup parmesan freshly grated
  • pounds pumpkin 
  • 0.5 cup pumpkin seeds green hulled
  • servings salt 

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • pot

Directions

  1. Bring a pot of salted water to a boil. Preheat oven to 350F.
  2. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes.
  3. Let cool.
  4. 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.)
  5. 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.
  6. Serve immediately.

Nutrition Facts

Calories105kcal
Protein17.38%
Fat51.34%
Carbs31.28%

Properties

Glycemic Index
26
Glycemic Load
5.12
Inflammation Score
-10
Nutrition Score
16.953913064755%

Flavonoids

Apigenin
24.25mg
Luteolin
1.99mg
Kaempferol
0.17mg
Myricetin
1.68mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:105.1kcal
5.25%
Fat:6.49g
9.99%
Saturated Fat:1.82g
11.38%
Carbohydrates:8.9g
2.97%
Net Carbohydrates:7.68g
2.79%
Sugar:3.34g
3.71%
Cholesterol:4.25mg
1.42%
Sodium:301.77mg
13.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.94g
9.89%
Vitamin A:10676.86IU
213.54%
Vitamin K:187.84µg
178.89%
Vitamin C:25.41mg
30.8%
Manganese:0.36mg
17.81%
Phosphorus:149.89mg
14.99%
Potassium:488.95mg
13.97%
Vitamin E:1.8mg
11.97%
Calcium:116.41mg
11.64%
Magnesium:45.88mg
11.47%
Iron:2.04mg
11.33%
Copper:0.22mg
10.91%
Vitamin B2:0.16mg
9.63%
Folate:38.08µg
9.52%
Zinc:0.97mg
6.5%
Vitamin B1:0.08mg
5.38%
Vitamin B3:1.05mg
5.26%
Fiber:1.22g
4.88%
Vitamin B6:0.1mg
4.85%
Vitamin B5:0.44mg
4.44%
Selenium:2.19µg
3.13%
Vitamin B12:0.08µg
1.25%
Source:My Recipes