Recipe - Pumpkin Ravioli - Williams And Sonoma

2 cup Flour; AllPurpose
2 Egg Beaters® 99% Egg
Substitute; or equiv to 2
eggs
1 tablespoon Water
1 tablespoon Oil
4 tablespoon Pumpkin; canned
3 pound Spinach; finely chopped
1 One fourth cup Fatfree Ricotta Cheese; or
regular
One half cup Fatfree Parmesan Cheese; or
regular
One fourth teaspoon Nutmeg
Salt And Pepper; to taste

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 handcrank 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 EATLF Digest by Reggie Dwork reggie@reggie.com on Oct 18,
1999, converted by MM_Buster v2.0l.