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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.7
  • Total Fat: 6.4 g
  • Cholesterol: 8.7 mg
  • Sodium: 176.8 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.6 g

View full nutritional breakdown of Pumpkin Ravioli with Gorgonzola Sauce calories by ingredient
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Pumpkin Ravioli with Gorgonzola Sauce

Submitted by: JSKASICK
Pumpkin Ravioli with Gorgonzola Sauce

Number of Servings: 6

Ingredients

    1 1/4 cups no salt added canned pumpkin
    2 tablespoons dry bread crumbs
    2 tablespoons Parmesan cheese
    1/2 teaspoon minced fresh sage
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon ground nutmeg
    30 wonton wrappers
    1 tablespoon cornstarch
    1 cup skim milk
    1 tablespoon flour
    1 1/2 tablespoons I can't believe it's not butter light
    2 oz crumbled reduced fat Gorgonzola cheese
    3 tablespoons chopped hazelnuts, toasted
    Cooking spray

Directions

1. Spoon pumpkin into a medium bowl and stir in breadcrumbs, Parmesan, sage, pepper, and nutmeg.

2. Working with 1 wonton wrapper at a time, spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

3. Fill a large pan oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 3 minutes or until done (do not boil), stirring gently.

4. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

5. Heat a pan over medium heat and quickly pan-fry the ravioli to make their texture “crispier” and more ravioli like on the outside.

5. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

6. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts/walnuts. Serve immediately.








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Member Ratings For This Recipe

  • You left out how to mix the ingredients for the ravioli. How much of the filling do I use per ravioli? Let me know. Thanks. - 10/10/12

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