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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 515.6
  • Total Fat: 10.9 g
  • Cholesterol: 8.8 mg
  • Sodium: 918.9 mg
  • Total Carbs: 88.8 g
  • Dietary Fiber: 8.4 g
  • Protein: 18.3 g

View full nutritional breakdown of Shiitake-Pumpkin Ravioli calories by ingredient
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Shiitake-Pumpkin Ravioli

Submitted by: JO_JO_BA

Introduction

An Asian twist on an Italian classic, these sesame, squash, mushroom and ginger-filled wontons are super simple when you rely on store-bought wrappers and canned pumpkin. 12 ravioli per serving. An Asian twist on an Italian classic, these sesame, squash, mushroom and ginger-filled wontons are super simple when you rely on store-bought wrappers and canned pumpkin. 12 ravioli per serving.
Number of Servings: 4

Ingredients

    1 tablespoon extra virgin olive oil
    16 shitake mushrooms, stemmed and finely diced
    1/2 cup onion, minced
    1 clove garlic, minced
    4 tsp grated fresh ginger
    1 teaspoon low-sodium soy sauce
    1 1/2 cups canned pumpkin puree
    1/4 cup toasted sesame seeds
    1/3 cup shredded zucchini
    1/2 cup low-fat silken tofu, mashed or pureed
    2 tbsp dry whole-wheat breadcrumbs
    1 tsp fresh ground pepper
    48 square wonton wrappers

Directions

In large pan, heat olive oil.
Add mushrooms, onion, garlic and ginger.
Cook over medium-low heat for approximately 7-8 minutes or until tender.
Stir in the soy sauce, then raise heat to high.
Cook, stirring constantly, 5 minutes.
Transfer to a large bowl and let cool slightly.
Stir in pumpkin puree, sesame seeds, zucchini, tofu and bread crumbs. Add pepper and fold in well.
Working in small batches, spoon 1 teaspoon of filling slightly off-center of each wonton wrapper (keep remaining wontons under a damp towel).
Brush edges with water and fold over to form a triangle. Press edges together firmly (I use a fork) to seal.
Wrap well, and refrigerate for 1-24 hours before cooking, or lay onto a baking sheet and freeze before transferring to a bag for storage (they will keep in the freezer about 3 months).
Bring a large pot of salted water to a boil.
Reduce the heat to a simmer and lower the ravioli into the pot.
Cook until they float to the surface, about 4 - 5 minutes.
Remove with slotted spoon and drain well.
Serve with any sauce of your choice, or plain.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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