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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds. | 2. Generously coat inside and outside of pumpkin halves with EVOO. | 3. Place cut sides down on sheet pan and roast for 1 hour at 350 degrees. | 4. Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer. | 5. Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg. | 6. To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat. | 7. Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees. | 8. Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain. | 9. Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1	cups	cooked	4.95	1.0824	0.3399	0.0231
milk ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
egg	1			71.5	0.36	6.28	4.755
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
sea salt	2	teaspoons	cooked	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1			11.55	1.0844	0.1285	0.7988
wonton wrapper	1	package		-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.