Pumpkin Ravioli With Leek And Sage Broth - 6 pts xp

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Pumpkin Ravioli With Leek And Sage Broth - 6 pts

 

Recipe By :Vegetarian Times, December 1997, page 33

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Ravioli

WW Points

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can solid-pack pumpkin -- 14 ounce

1 Large Leek with white and light green parts -- well rinsed and

thinly sliced

1/4 cup Parmesan cheese or soy substitute -- Freshly Grated

(optional)

1/2 teaspoon Fennel seeds -- coarsely crushed

2 3/4 cups vegetable broth -- 1 - 14 ounce can

1/4 teaspoon Salt

1 tablespoon fresh sage -- Chopped

1/4 teaspoon nutmeg -- Grated

1/8 teaspoon white pepper -- Ground

1 1/2 pounds Fresh pasta sheets -- Purchased (or homemade)

1/4 Cup Water

1 teaspoon Cornstarch

 

Broth: In large nonstick skillet, heat oil over medium heat. Add leek and cook,

stirring often, until softened, about 5 minutes. Add broth, sage and pepper and

simmer 5 minutes. In small cup, mix cornstarch and water. Pour into broth

mixture and simmer, stirring often, until thickened slightly, about 3 minutes.

(Sauce may be prepared up to 2 hours before serving. Let stand at room

temperature. Reheat just before serving.)

 

In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta

sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly floured

surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet,

making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush

dipped in water, wet edges of pasta around mounds. Place another pasta strip

over first, pressing firmly around filling. Cut into squares around filled

areas; press edges of each ravioli firmly to seal. Transfer to a dry kitchen

towel or sheet of wax paper. Repeat with remaining pasta strips and filling.

Place ravioli in plastic freezer bag and freeze up to 2 months.

 

To cook: Drop frozen ravioli into a large pot of boiling water. Return to boil;

and boil until pasta is al dente (slightly firm to the bite), 5 to 8 minutes

depending on thickness of pasta. Drain well and transfer to shallow serving

bowl. Top with warm broth.

 

PER SERVING: 298 CAL.; 11G PROT.; 4G TOTAL FAT (1G SAT. FAT): 55G CARB.; 62MG

CHOL.; 307MG SOD.; 2G FIBER.

 

Weight Watcher Points: 6

 

8 SERVINGS LACTO/VEGAN

 

S(Formatted by Chupa):

" 10.17.04 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2 Calories; trace Fat (19.3% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

 

NOTES : If you are adept at preparing homemade pasta. this recipe provides a

chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a

specialty foods store or Italian market.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0