Pumpkin Ravioli

Leigh Beisch
Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.

Yield:

6 servings (serving size: 4 ravioli)

Nutritional Information

Calories 162
Fat 5 g
Satfat 4 g
Monofat 1 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 17 mg
Iron 2 mg
Sodium 505 mg
Calcium 102 mg

Ingredients

1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley

Preparation

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

Note:

Tracey Seaman,

November 2003