YUCK YUCK YUCK!! I thought this would be good but it tasted like plain raw pumpkin it was so gross. It might be saved if there was some roasted garlic and ricotta in the filling. The sauce was delicious though and would be good on any pasta. I personally love the mushy texture of the wonton wrappers and have been using them to make ravioli for years.
Pumpkin Ravioli with Gorgonzola Sauce
For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce.
You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.
More From Cooking Light
- Calories: 250
- Calories from fat: 33%
- Fat: 9.1g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.7g
- Protein: 9.5g
- Carbohydrate: 33g
- Fiber: 3.1g
- Cholesterol: 22mg
- Iron: 2.4mg
- Sodium: 636mg
- Calcium: 162mg
- 1 1/4 cups canned pumpkin
- 2 tablespoons dry breadcrumbs
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 30 round wonton wrappers
- 1 tablespoon cornstarch
- Cooking spray
- 1 cup fat-free milk
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons chopped hazelnuts, toasted
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), 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.
- Fill a large Dutch 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 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
- 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.
- 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. Serve immediately.
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