Pumpkin Ravioli with Pumpkin Seed Pesto

Ingredients

• 0.3 teaspoon ground pepper 
• 1.5 cups parsley fresh packed
• 1 small clove garlic 
• 0.1 teaspoon ground cinnamon 
• 0.5 cup olive oil extra virgin extra-virgin
• 0.5 cup parmesan freshly grated
• 2 pounds pumpkin 
• 0.5 cup pumpkin seeds green hulled
• 8 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.