Pumpkin Ravioli with Gorgonzola Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 cups no salt added canned pumpkin2 tablespoons dry bread crumbs2 tablespoons Parmesan cheese1/2 teaspoon minced fresh sage1/4 teaspoon freshly ground black pepper1/8 teaspoon ground nutmeg30 wonton wrappers1 tablespoon cornstarch1 cup skim milk1 tablespoon flour1 1/2 tablespoons I can't believe it's not butter light2 oz crumbled reduced fat Gorgonzola cheese3 tablespoons chopped hazelnuts, toastedCooking spray
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.
Serving Size: Makes 6 servings
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.
Serving Size: Makes 6 servings
Nutritional Info 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
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