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Pumpkin Raviolis
For Raviolis:
1 15oz.can white beans (great Northern, navy or cannellini beans), drained, rinsed
1/4 cup toasted pine nuts
2 cloves garlic
1 15oz. can 100% pure pumpkin
1 tsp. kosher salt
1/4 tsp. ground black pepper
3/4 cup grated Parmesan cheese
1 extra-large egg
48 refrigerated or frozen Chinese dumpling skins (about 1 pound)
Water for sealing raviolis
1 tsp. white vinegar
20 drops yellow food color or dye
10 drops red food color or dye

For Sauce:
6 Tbls. salted butter or margarine
1 garlic clove, minced
6 Tbls. shredded Parmesan cheese
24 parsley sprigs, preferable flat-leaf parsley


Puree beans, pine nuts and garlic in food processor until smooth. Combine with pumpkin, salt, pepper, Parmesan cheese and egg.

To make ravioli, place 1 1/2 tablespoons filling in the center of a dumpling skin, moisten edges with water and top with another dumpling skin. Press edges firmly to seal, being careful to push all air out of ravioli before sealing pasta completely around filling. Crimp edges with a fork; repeat until all raviolis are formed.

Mix vinegar and food color. Paint raviolis the color of pumpkins with a small paintbrush. Let dry for at least 5 minutes; add a second coat and dry for 10 minutes more.

Heat a large pot of lightly salted water to boiling. Boil raviolis for about 3 minutes and drain.

While raviolis are cooking, melt butter in small skillet with garlic. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and place parsley around pumpkins like stems.

Nutritional Information Per Serving: Calories 410; Total fat 17g; Saturated fat 8g; Cholesterol 70mg; Sodium 820mg; Carbohydrate 51g; Fiber 6g; Protein 16g. Vitamin A 170%DV*; Vitamin C 8%DV; Calcium 20%DV; Iron 25%DV
* Daily Value


Preparation Time: 40 Serves: 8
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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