| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Italian, Low fat, Main dishes, Pasta, Vegetables |
6 |
servings |
INGREDIENTS
| 2 |
c |
Flour; All-Purpose |
| 2 |
|
Egg Beaters® 99% Egg Substitute; or equiv to 2 eggs |
| 1 |
tb |
Water |
| 1 |
tb |
Oil |
| 4 |
tb |
Pumpkin; canned |
| 3 |
lb |
Spinach; finely chopped |
| 1 1/4 |
c |
Fatfree Ricotta Cheese; or regular |
| 1/2 |
c |
Fatfree Parmesan Cheese; or regular |
| 1/4 |
ts |
Nutmeg |
|
|
Salt And Pepper; to taste |
INSTRUCTIONS
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 hand-crank 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 EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 18,
1999, converted by MM_Buster v2.0l.
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