Pumpkin pie, pumpkin bread, pumpkin cookies, pumpkin spiced lattes, pumpkin body wash, pumpkin beer. I have made or purchased all of these things in the past few months.
It’s too bad they’re all sweet. Apart from the body wash, they’re all super high in calories too.
It’s so depressing that we’ve relegated such a noble vegetable to only it’s sweet side. (unless we’re talking evil jack-o-lanterns…but we’re not) Dang it!! Pumpkin can be savory too! Its tender, orange flesh is simply perfect when paired with something spicy or herbaceous, or salty.
We can magnify its more savory side by combining it with its savory BFF sage, or sage’s good buddy, basil! We can use its seeds to bring out its richness by using the fat held therein.
What better way than to do this with a ravioli and pesto? The problem is, my son is allergic to dairy, and I hate all the extra sugar in milk. Lactose is not my friend.
I have a solution, though. Silk Pure Almond Unsweetened Almond Milk not only has 50 fewer calories per cup, it is also naturally lactose free! As for the parmesan typically found in pesto? Silk Original Creamer provides that creamy background in the pesto sauce perfectly.
I’ve also made this recipe deceptively simple. If you can boil water and use a food processor, you can make this recipe. I’ve used wonton wrappers in place of making your own pasta noodles, and canned pumpkin.
Pumpkin Ravioli with Creamy Pepita Pistachio Pesto
Pumkin Sage Ravioli with Pepita Pistachio Pesto
Prep Time: 30 minutes
Cook Time: 10 minutes
Keywords: appetizer entree side snack vegetarian
Ingredients (serves 4)
- 1 package wonton wrappers 2”-2” (12oz package)
for the pesto
- ½ cup pistachios or pistachio mix (I used salted roasted)
- ½ cup roasted salted pepitas+ additional for topping
- 2 cloves of garlic
- ¼ cup extra virgin olive oil
- ¼ cup chopped basil
- 2 tbsp chopped fresh sage
- 3 TBSP Silk Original Creamer
- salt and pepper If necessary
for the filling
- 1 can (small can 15 oz) pumpkin puree
- ½ cup Silk Pure Almond Unsweetened Original Almond Milk (saving 25 calories compared to skim milk
- 1 minced shallot
- 1 TBSP honey
- ½ tsp pumpkin pie spice
- 1 egg
- 2 tbsp chopped fresh sage
- ½ tsp salt
- ½ tsp black pepper
- 1 additional egg for sealing the wontons
This is dead simple. Place all the pesto ingredients in a food pro and puree it. Whip together all the filling ingredients. Place one wonton wrapper down, place 1 tbsp filling in center of wrapper, brush egg wash over all 4 sides, top with another wonton wrapper, getting out the air bubbles and sealing firmly.
Place ravioli in salted, rapidly boiling water until they float, remove, toss with pesto, top with pepitas, and serve.
I was compensated by Silk Pure Almond for this post and recipe but all of the opinions and techniques are my own.