Pumpkin Ravioli With Pumpkin Seed Pesto

• 1/2 cup hulled green pumpkin seeds
• 1 1/2 cups packed fresh parsley
• 1 small clove garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• Salt
• 2 pounds pumpkin ravioli

1. Bring a pot of salted water to a boil. Preheat oven to 350u0b0F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
2. Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)
3. Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.

hulled green pumpkin seeds, parsley, clove garlic, extravirgin olive oil, freshly grated parmesan, cayenne pepper, ground cinnamon, salt, pumpkin ravioli

Taken from www.myrecipes.com/recipe/pumpkin-ravioli-with-pumpkin-seed-pesto (may not work)