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
Tips and Tricks
Ricotta Preparation
For a creamier filling, drain the ricotta cheese in a fine mesh strainer or cheesecloth for at least 30 minutes before mixing it with the pumpkin. This removes excess moisture and prevents the filling from being too wet.
Rolling the Dough
When rolling out the dough, ensure it’s thin but not too thin to prevent tearing. A thickness of about 1/8 inch is ideal for ravioli. Use a pasta machine if you have one for more uniform sheets.
Filling the Ravioli
Use a piping bag or a plastic bag with the tip cut off to place the filling onto the dough. This helps in achieving uniform mounds and keeps the process cleaner and quicker.
Sealing the Edges
Ensure the edges of the ravioli are sealed well to prevent the filling from leaking out during cooking. If using a fork to seal, dip it in flour first to prevent sticking. Press firmly but gently to avoid tearing the dough.
Cooking the Ravioli
Boil the ravioli in gently boiling water. Rapid boiling can cause the ravioli to burst open. Cook in small batches to prevent overcrowding, which can make them stick together.
Serving Suggestions
Serve the ravioli with a simple butter sage sauce or a light tomato sauce to complement the flavors of the pumpkin and ricotta filling. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh herbs like parsley or sage.
Freezing Ravioli
If you want to make ravioli ahead of time, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag. Boil from frozen, adding an extra minute or two to the cooking time.
Storing Leftovers
Store any leftover cooked ravioli in an airtight container in the refrigerator for up to two days. Reheat gently in a microwave or a skillet with a bit of butter to prevent them from drying out.
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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