To go with our Pumpkin Ravioli!
INGREDIENTS:
1/2 cup hulled pumpkin seeds (green best)
1 1/2 cup packed parsley (fresh)
1 small clove garlic
1/2 cup olive oil
1/2 cup Parmesan (fresh, grated)
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
salt
2 lbs pumpkin ravioli
1 1/2 cup packed parsley (fresh)
1 small clove garlic
1/2 cup olive oil
1/2 cup Parmesan (fresh, grated)
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
salt
2 lbs pumpkin ravioli
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.
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.
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 moisten ravioli. Serve immediately.
