Place flour, eggs, water, oil and pumpkin in food processor bowl and pulse until mixture forms a ball. Remove from bowl and knead until smooth. Cover with plastic wrap and let rest 30 min. Saute spinach over med heat until wilted. Drain and cool. 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 pasta rack to dry. Use immediately or freeze up to 2 months. To cook, boil in lightly salted water for about 3 min or until tender. NOTES : Cal 316.7 Total Fat 3.3g Sat Fat 0.4g Carb 48.9g Fib 4.5g Pro 25.6g Sod 225mg CFF 9% Posted to EAT-LF Digest by Reggie Dwork
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 6|
|Calories from Fat: 62 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 15.9mg||5 %|
|Sodium 796.6mg||27 %|
|Potassium 1387mg||37 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 36.2g|
|Protein 16.5g||24 %|
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Calories per serving: 287
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