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Weight Watchers Homemade Pumpkin Ravioli

Weight Watchers Homemade Pumpkin Ravioli Recipe


Weight Watchers Homemade Pumpkin Ravioli a delicious Fall recipe made with low-fat ricotta cheese, pumpkin puree, flour, tomato paste, olive oil, and eggs.

This homemade pasta is a favorite comfort food.

Weight Watchers Points


6 Points (2022/2023 Plan)

MyWW Points: 6 Blue Plan and 8 Green Plan

6 WW Freestyle Points and 8 Smart Points

Weight Watchers Homemade Pumpkin Ravioli with loose flour scattered around and a fresh pumpkin next to it.

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Double check points on the official calculator.

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Closeup of Weight Watchers Homemade Pumpkin Ravioli sitting on loose flour.


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Weight Watchers Homemade Pumpkin Ravioli with loose flour scattered around and a fresh pumpkin next to it.

Weight Watchers Homemade Pumpkin Ravioli

Nesting Lane
Weight Watchers Homemade Pumpkin Ravioli Recipe. A delicious Fall pasta recipe.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Drying Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
 

Instructions
 

  • In a medium-sized mixing bowl, add the ricotta cheese, pumpkin, ½ teaspoon salt, and nutmeg. Mix well and set aside for later.
  • In a large mixing bowl, add the flour and ½ teaspoon salt.
  • Make a hole in the middle of the flour.
  • In a separate bowl, mix together the tomato paste, oil, and eggs.
  • Pour this wet mixture into the hole you made in the flour.
  • Use a fork to stir the ingredients, bringing the flour toward the center to form a dough ball.
  • If the dough is too dry, add up to 2 tablespoons of water and mix again.
  • Lightly knead the dough on a surface covered with a floured cloth. If the dough sticks, add a little more flour.
  • Knead until the dough is smooth and stretchy, for about 5 minutes.
  • Cover the dough and let rest for 5 minutes.
  • Divide the rested dough into 4 equal pieces.
  • Take one piece and roll it into a rectangle that's about 12 x 10 inches. Keep the other dough pieces covered so they don’t dry out.
  • Drop 2 level teaspoons of your pumpkin filling onto one half of the rolled-out dough.
  • Space the filling 1½ inches apart, making two rows with 4 mounds in each row.
  • Wet the edges of the dough and the spaces between the rows of filling using a bit of water.
  • Fold the empty half of the dough over the side with the filling.
  • Press the dough down around the mounds of filling.
  • Use a knife to cut between the rows to form individual raviolis.
  • Seal the edges by pressing them together with a fork or cutting them with a pastry wheel.
  • Place the finished ravioli on a towel.
  • Let them hang out, flipping once, until they're dry, which takes about 30 minutes.
  • Boil the ravioli in 4 quarts of salted water until they're soft.
  • Drain the water carefully so you don’t break the ravioli.

Notes

6 Points (2022/2023 Plan)
MyWW Points: 6 Blue Plan and 8 Green Plan
6 WW Freestyle Points and 8 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
 

Nutrition

Calories: 266kcalCarbohydrates: 38gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 67mgSodium: 548mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 3581IUVitamin C: 3mgCalcium: 136mgIron: 3mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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