Vegetarian

Pumpkin Squash Ravioli is for Dinner.

Pumpkin Squash Ravioli takes 25 minutes to prepare.

Pumpkin Squash Ravioli takes 10 minutes to cook.

Pumpkin Squash Ravioli makes 8 servings.

The ingredients for Pumpkin Squash Ravioli are:

Raviolis

1 recipe home made egg noodles
1 can pumpkin puree, reserving 2 TBS
1 block fat free cream cheese
1TBS nutmeg
1TBS Cinnamon
1/2 TBS white pepper
1 TSP salt

Sauce

2 TBS Omega Buttery Spread
2 TBS Flour
2 C Skim Milk
2 TBS grated orange peel
2 TBS reserved pumpkin puree
10 leaves fresh sage
1 sprig fresh rosemary

1 medium butter nut squash, peeled and cubed in 1 inch pieces
1 Cup diced apples, steamed
1 lb asparagus, cut in 1 inch pieces

Here is how you make Pumpkin Squash Ravioli:

RaviolisMix pumpkin, with the cream cheese, nutmeg, cinnamon, pepper and salt. Roll out noodle dough very thin (less than 1/4 inch). Cut into 3 inch squares. Put about 1 tsp onto the center of a dough square, fold the square over to form a triangle with the pumpkin mixture inside and seal the edges, pressing down with a fork. Repeat this for all the squares until the dough, the pumpkin or both have been entirely used up. Set up a large stock pot full of water and bring to a boil. Drop the raviolis into the boiling water and allow to cook until the dough is done - about 5 to 7 minutes. Remove from boiling water with a slotted spoon to a serving dish. SauceIn a double boiler, melt butter, add sage and rosemary (chopped very fine) and orange peel. Allow to cook till butter has the essences of the herbs in it (about a minute). Add flour and stir till butter is all incorporated and the mixture "relaxes" (you will know it when you see it). Add in pumpkin puree and then slowly add in milk ( a little at a time) and stir constantly in order to prevent lumps. Once all the milk has been added, stir and cook for a little longer till sauce is smooth and reaches desired thicknessSteam the squash, apples and asparagus till just tender and add to serving dish with raviolis.Pour sauce over the raviolis, asparagus, apples and squash. Toss very gently until everything has an even coating. Makes 8 servings,.Number of Servings: 8Recipe submitted by SparkPeople user MIKITTA.

The nutritional information for Pumpkin Squash Ravioli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 313.4

• Total Fat: 9.9 g
• Cholesterol: 95.0 mg
• Sodium: 446.5 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 5.5 g
• Protein: 10.8 g

The dietary needs meet for Pumpkin Squash Ravioli is Vegetarian