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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg leek with white and light green parts
- Â Â well rinsed and thinly sliced, (1 1/4 c.)
- 14 ounce canned vegetable broth
- 1 Tbsp. minced fresh sage
- 1/8 tsp grnd white pepper
- 1/4 c. water
- 1 Tbsp. cornstarch
- 15 ounce canned solid-pack pumpkin
- 1/4 c. freshly grated Parmesan cheese, (optional)
- 1/2 tsp fennel seeds, , coarsely crushed
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- 1Â 1/2 lb fresh pasta sheets
- Â Â purchased or possibly homemade
Direcciones
- 8 SERVINGS LACTO/VEGAN
- 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 possibly Italian market.
- Broth: In large nonstick skillet, heat oil over medium heat. Add in leek and cook, stirring often, till softened, about 5 min. Add in broth, sage and pepper and simmer 5 min. In small c., mix cornstarch and water. Pour into broth mix and simmer, stirring often, till thickened slightly, about 3 min. (Sauce may be prepared up to 2 hrs 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 possibly 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 frzn ravioli into a large pot of boiling water. Return to boil; and boil till pasta is al dente (slightly hard to the bite), 5 to 8 min depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with hot broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 24 | 65% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 319mg | 13% |
| Potassium 8mg | 0% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.47g | 0% |
| Protein 1.24g | 2% |
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