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
Related Recipes
Weight Watchers Slow Cooker Deluxe Pumpkin Oatmeal
Easy Weight Watchers Pumpkin Sauce
Weight Watchers Pumpkin Black Bean Soup
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Homemade Pumpkin Ravioli
Equipment
Ingredients
- 1 cup low-fat ricotta cheese
- ½ cup pumpkin puree
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 cups all-purpose flour
- ¼ cup tomato paste
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoon water
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
Nutrition
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