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Pumpkin Ravioli with Pumpkin Seed Pesto




Source of Recipe


All You, 9/28/07






List of Ingredients



• 1/2 cup hulled green pumpkin seeds
  
• 1 1/2 cups packed fresh parsley
  
• 1 small clove garlic
  
• 1/2 cup extra-virgin olive oil
  
• 1/2 cup freshly grated Parmesan
  
• 1/4 tsp cayenne pepper
  
• 1/8 tsp ground cinnamon
  
• salt
  
• 2 lb pumpkin ravioli
  






Instructions



1. Bring a pot of salted water to a boil. Preheat oven to 350 degrees. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
   
2. Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season with salt. (Pesto will be thick.)
   
3. Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.
   






Final Comments


Serves: 8