Low Fat Pumpkin Ravioli
Elevate your pasta night with this nutritious and flavorful Low Fat Pumpkin Ravioli recipe! Crafted from wholesome whole wheat flour and egg whites, these tender pockets are filled with a creamy blend of pumpkin puree, low-fat ricotta, and a hint of nutmeg for a comforting fall-inspired flavor. Simmered gently in a fragrant sage-infused vegetable broth, this dish offers a light yet satisfying twist on traditional ravioli. Perfect for a healthy dinner option, it's packed with protein, fiber, and deliciously seasonal ingredients. Serve these golden bites topped with fresh sage for a gourmet touch that’s as elegant as it is effortless to prepare.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 large Egg whites
- 0.25 cups Water
- 1 cup Pumpkin puree
- 0.5 cup Low-fat ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh sage leaves, chopped
- 1 as needed Olive oil cooking spray
- 1 cup Low-sodium vegetable broth
Instructions
In a large bowl, combine whole wheat flour and a pinch of salt. Make a well in the center and add egg whites and water. Mix until the dough begins to come together.
Transfer the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 15 minutes.
In another bowl, mix pumpkin puree, low-fat ricotta cheese, grated Parmesan, nutmeg, salt, and pepper until well combined, creating the filling.
Divide the rested dough into quarters. Working one piece at a time (keep the others covered), roll out the dough on a floured surface into a thin sheet about 6 inches wide.
Place small teaspoons of filling at intervals of about 2 inches across the dough sheet. Fold the dough over the filling and press around each mound to seal, removing any air pockets.
Cut the ravioli with a knife or pasta cutter into squares and press the edges to seal using a fork.
Spray olive oil cooking spray lightly over a large non-stick skillet and heat over medium heat.
Add chopped sage leaves and sauté for about 1 minute, then pour in the low-sodium vegetable broth and bring to a simmer.
Carefully add ravioli to the simmering broth and cook for 3 to 4 minutes, until the pasta is tender but firm and the filling is heated through.
Use a slotted spoon to remove the ravioli and serve warm, garnished with additional sage if desired.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 10.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
