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I love sharing me recipes!

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Friday, October 25, 2013

Skinny Pumpkin Ravioli ♥

Here is a healthy alternative with a fall twist, skinny pumpkin ravioli! enjoy! ♥ 



Ingredients ♥ 

For the filling:
1 can 15 ounce pumpkin puree
1 tbsp butter (fat free Smart Balance)
1 garlic clove, minced
2 shallots, minced
1/4 tsp ground nutmeg
Salt and pepper

1 batch gluten-free pasta dough ( here's my recipe) ....

For the sauce:
1/2 cup extra virgin  olive oil
2 tbsp butter ( fat free Smart Balance )
2 garlic cloves, minced
30 sage leaves (about 1/2 ounce), chiffonade
1/4 cup + 2 tbsp vegetable stock


Directions ♥

To make the filling: ♥
2. Melt the butter in a pan and sautee the garlic and shallots until the garlic is fragrant and the shallots are soft and translucent.
3. Combine with the pumpkin, add the nutmeg, season to taste with salt and pepper, and stir to mix well.

To make the ravioli: ♥ 


4. Roll out the pasta dough into a very thin sheet, and cut into equal-size squares as large as you like your ravioli. (We usually shoot for 2 to 2.5 inches square. A long straight edge and pizza cutter works great for making consistent cuts.)
5. Place a dollop of filling onto one square, use a finger moistened with water or egg wash (egg white mixed with some water) to wet the edges of the square. Place a matching square over the top, press around the edges with your fingers to seal, and if desired, use the tines of a fork to further press the edges together and create a nice visual effect for your ravioli.
6. Boil the ravioli in batches in a pot of boiling salted water, boiling the ravioli for 3 to 4 minutes once they have floated back to the surface of the water.


 To make the sauce: ♥ 

7. Heat the olive oil in a pan, add the butter to melt, and sautee the garlic and sage until fragrant.
8. Add the vegetable stock and reduce slightly to intensify the flavor and thicken the sauce.

To plate: ♥
9. Toss the ravioli in the sauce and serve, spooning additional sauce over the ravioli once plated.enjoy! ♥


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