Shiitake-Pumpkin Ravioli
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
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.
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.