Prepare Basic Egg pasta dough and let rest at least 10 minutes.
In medium bowl combine pumpkin, sugar, sage, salt, pepper and nutmeg. Refrigerate until ready to fill ravioli.
Cut dough into tennis ball size and wrap waiting pieces in plastic wrap. Prepare pasta sheets using roller setting 4. Trim edges of sheets with a knife.
Make Ravioli according to instruction book. This type of moist ravioli should be cooked immediately after filling and drying.
Serve with Browned Butter and Pecans Sauce.
Yield: 6 servings of 12-15 ravioli
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (537g)|
|Recipe Makes: Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 35.3mg||1 %|
|Potassium 1603.2mg||42 %|
|Total Carbohydrate 136.3g||40 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 133.8g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 534
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