Pumpkin Seed Pesto with Pumpkin Ravioli

back to recipe overview
INGREDIENTS:
  • 1/2 cup hulled pumpkin seeds (green best)
  • 1 1/2 cup packed parsley (fresh)
  • 1 small clove garlic
  • 1/2 cup EVOO (extra-virgin olive oil)
  • 1/2 cup parmesan (fresh, grated)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • salt
  • 2 lbs pumpkin ravioli (see other recipe)


    DIRECTIONS:
    1. Bring pot of salted water to a boil. Preheat oven to 350 degrees F. Spread pumpkin seeds on rimmed backing sheet and toast for 5 minutes. Let cool.

    2. Combine seeds, parsley, and garlic in food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrap mixture into a bowl and stir Parmesan, cayenne, and cinnamon. Season with salt. Pesto will be thick.

    3. Cook ravioli according to directions. Set aside one cup of pasta cooking water, drain ravioli, and return to pot. Gently stir in pesto and enough reserved water to miosten ravioli. Serve immediately.



    • In Association with Amazon.com > Order your Pumpkinseed Oil online!

    > Books around pumpkinseed oil