Pumpkin And Sweet Potato Ravioli With Green Pesto And Pumpkin Seed Crunch Recipes
PUMPKIN AND SWEET POTATO RAVIOLI
One of my friends' recipes that she has kindly let me share on here. This is currently a WIP since I need to work out measurements
Provided by Satyne
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan.
- Saute Onion, Garlic and Ginger.
- Add Pumpkin, sweet potato and stock and bring to boil.
- When the veggies are tender, add all items to a blender and blend until smooth.
- Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.
Nutrition Facts : Calories 208.3, Fat 14.4, SaturatedFat 6.8, Cholesterol 37, Sodium 211, Carbohydrate 15.6, Fiber 1.6, Sugar 4.8, Protein 4.8
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
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