Pumpkin Ravioli with Pumpkin Seed Pesto

Pumpkin Ravioli with Pumpkin Seed Pesto
Photo by www.myrecipes.com


  • 2 pounds pumpkin ravioli
  • 1/8 teaspoon ground cinnamon
  • ½ cup extra-virgin olive oil
  • 1 ½ cups packed fresh parsley
  • ½ cup hulled green pumpkin seeds
  • Salt
  • 1 small clove garlic
  • + 2 more ingredients
    • ¼ teaspoon cayenne pepper
    • ½ cup freshly grated Parmesan

Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool. Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until s...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network