Pumpkin And Sweet Potato Ravioli Recipes

PUMPKIN AND SWEET POTATO RAVIOLI

Steps:

• Heat oil in a pan.
• Saute Onion, Garlic and Ginger.
• Add Pumpkin, sweet potato and stock and bring to boil.
• When the veggies are tender, add all items to a blender and blend until smooth.
• Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

ROASTED PUMPKIN AND SWEET POTATO PILAU

Steps:

• Preheat oven to 400°F.
• Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake at 400 for 35 minutes or until tender and veggies just begin to brown. Stir after 18 minutes. Remove from oven and set aside.
• Heat oil in a large saucepan over medium high heat. Add onion, celery and garlic; saute 3 minutes. Add broth and remaining ingredients to onion mixture, stirring to mix. Bring to a boil. Cover, reduce heat and simmer 50 minutes until rice is done and liquid absorbed. Remove from heat, discard bay leaf. Add pumpkin mixture stir gently to combine.