Low Fat Pumpkin Ravioli

Indulge in the comforting flavors of autumn with this Low Fat Pumpkin Ravioli, a wholesome twist on a classic Italian favorite. This recipe features tender homemade whole wheat pasta dough filled with a creamy blend of pumpkin puree, low-fat ricotta, and a hint of nutmeg for a subtle warmth. Simmered in a fragrant sage-infused vegetable broth, these light yet satisfying ravioli are perfect for a guilt-free dinner that doesn’t skimp on flavor. With only two egg whites used in the dough and a low-fat filling, this dish is ideal for healthy eating without sacrificing the rich, gourmet feel of homemade pasta. Ready in under an hour, this recipe pairs beautifully with a fresh green salad for a cozy, balanced meal.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In another bowl, mix pumpkin puree, low-fat ricotta cheese, grated Parmesan, nutmeg, salt, and pepper until well combined, creating the filling.

Step 4

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.

Step 5

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.

Step 6

Cut the ravioli with a knife or pasta cutter into squares and press the edges to seal using a fork.

Step 7

Spray olive oil cooking spray lightly over a large non-stick skillet and heat over medium heat.

Step 8

Add chopped sage leaves and sauté for about 1 minute, then pour in the low-sodium vegetable broth and bring to a simmer.

Step 9

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.

Step 10

Use a slotted spoon to remove the ravioli and serve warm, garnished with additional sage if desired.

Nutrition Facts

Serving size	(1002.4g)

Amount per serving	% Daily Value*
Calories	1263.7

Total Fat 27.6g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 72.0mg	0%
Sodium 1920.2mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 37.2g	0%
Total Sugars 10.9g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 742.8mg	0%
Iron 13.9mg	0%
Potassium 1923.8mg	0%

*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.

Source of Calories

Fat: 18.8%

Protein: 19.5%

Carbs: 61.7%