The only way to eat pesto this autumn is with this pumpkin ravioli recipe
Is there anything that is more peak falls only this dish?
Is there anything that says that fall has arrived more than a table ofFoods and drinks flavored with pumpkin? How about combining the delicious flavor of pumpkin with another conventional comfort,Ravioli? That's what we did here with this ravioli pumpkin recipe that pairs perfectly with a homemade pesto sauce. This recipe is quite easy to do and requires only 35 minutes of your time before being able to dump on this delicious pasta tray. If you serve it with friends, we can almost guarantee that they will ask you to put it back (or at least share this recipe).
And although the pumpkin can be everywhere during these autumn months, it is important to note that the pumpkin is as good for you. Just a canned pumpkin cup contains 100% of the daily value ofvitamin aSo it brings not only the flavor, but it also has a lot of nutrients.
Get the recipe for these pumpkin ravioli with a pesto recipe below.
Nutrition:271 calories, 13 g of grease (3 g saturated), 554 mg of sodium, 3 g of fiber, 3 g of sugar, 9 g of protein
Made 4 servings
Ingredients
1/4 cup of finely minced shallot
2 clove garlic, minced
2 tablespoons of olive oil
1 canned pumpkin cup
1/4 cup of cheese cheese finely shredded
1/4 c.
1/8 c. Trette pepper black
20 Wresson Wrappers
2 c. Soup bought Basil Pesto
2 c. Shredded Parmesan Cheese Soup
Fresh basil leaves
How to do it
- For filling, in a small spoon pan and garlic in a soup olive oil about 3 minutes or until the shallot is tender. Transfer in a small bowl. Incorporate the pumpkin, 1/4 Parmesan, salt and pepper.
- For each ravioli, spoon 1 tablespoon of pumpkin lead in the center of a Wonton envelope. To brusse the edges with water; Fold a corner on the fill to meet the opposite corner, forming triangles. Press around you fill to force the air; Sealing edges. Cover the ravioli with a dry kitchen towel while filling out remaining packaging.
- Heat half of the remaining oil in a large medium stove. Organize half of the ravioli in the pan so they do not touch and with points turned up. Cook 1 to 2 minutes or until the bottom is golden. Thoroughly add 2 tablespoons, cover and reduce heat at low. Cook 2 to 3 minutes more or until packaging is tender and translucent. Transfer to a pastry plate and hold it hot in an oven 200 ° F. Repeat with the remaining oil and the ravioli.
- In a small bowl, stir the pesto and 1 tablespoon of water. To serve, sprinkle the ravioli with a pesto mixture and sprinkle with 2 tbsp. Parmesan soup. Garnish with basil.
