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Add a photoServings: 6
Ingredients
- 2 c. Flour, All-Purpose
- 2 x Egg Beaters 99% Egg Substitute, or possibly equiv to 2 Large eggs
- 1 Tbsp. Water
- 1 Tbsp. Oil
- 4 Tbsp. Pumpkin, canned
- 3 lb Spinach, finely minced
- 1Â 1/4 c. Fatfree Ricotta Cheese, or possibly regular
- 1/2 c. Fatfree Parmesan Cheese, or possibly regular
- 1/4 tsp Nutmeg
- Â Â Salt And Pepper, to taste
Directions
- Place flour, Large eggs, water, oil and pumpkin in food processor bowl and pulse till mix forms a ball. Remove from bowl and knead till smooth. Cover with plastic wrap and let rest 30 minutes. Saute/fry spinach over med heat till wilted. Drain and cold. In a bowl, combine ricotta, parmesan, nutmeg, salt and pepper; stir in spinach. Set aside. Roll out pasta dough and fill according to the instructions for a hand-crank pasta machine, using the ravioli attachment. Lay ravioli on floured surface or possibly pasta rack to dry.
- Use immediately or possibly freeze up to 2 months. To cook, boil in lightly salted water for about 3 minutes or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 30 | 14% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 967mg | 28% |
| Total Carbs 37.94g | 10% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.84g | 1% |
| Protein 9.01g | 14% |
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