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.
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
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
How to Make It
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.
I really liked this recipe. However, I used dry sage. It adds more flavor in this dish. The sauce is a great compliment to the mild pumpkin and sage flavors. Fresh parmesan is a must. I used the square wonton wrappers and folded them diagonally. The recipe only made 15 raviolis. Next time I will use the entire can of pumpkin and adjust the other ingredients accordingly to make more raviolis..
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.
A big cheat -- we only used the gorgonzola sauce/nuts part of the recipe to plate with Trader Joe's pumpkin ravioli (@ 240 calories pp for the pasta) -- served a field greens & pear salad first -- lovely autumn supper.
The reviews nearly put me off this but it was a delicious dish & my 4yr old & husband loved it! My only issue was that i only got 18 pieces from the mix & I did not over stuff them as knew they would leak. I added some wilted spinach to the sauce & served it tossed with steamed green beans to add some colour & more veggies. Ignore the negative reviews & try it if you like these flavours you'll love it. Any kind of pot sticker wrapper will have a different texture to pasta, obviously, but thats a major reason the recipe is light!
Horrible horrible recipe. I followed it to a T. I mean a literal T. The wonton wrappers came out gummy, all of the ravioli stuck together, and the flavor was bland.
Do NOT try this recipe. It's ridiculously bad. I know that some people will claim that the low reviews are from people who didn't try or didn't put the time into it, but they're wrong. This is ridiculously difficult to get right, very time consuming, and the flavor is definitely NOT worth the time investment.
made this with with the square wontons and it came out delicious! although i didn't use the pre-cooked ravioli on a baking sheet with cornstarch - i just plopped it on a plate and they were fine. next time, i may put a little more gorgonzola in the sauce, but i guess that's where the calories come in... (it is a Cooking Light recipe, after all)
All the people that gave this dish low ratings most likely did not make it right. I followed the directions exactly and it turned out beautifully: taste wise and also in terms of appearance. I was anxious to see how the flavors of the spices, cheeses, and breadcrumbs would react with the pumpkin, but they all complimented each other so well! This is a recipe I will definitely make again. It would probably taste good with a side salad too with a nutty dressing that would complement the flavor of the hazelnuts.
Like several other reviewers I agree that the filling was excellent but the wonton wrappers left something to be desired. I could only find the square wrappers and ended up with a gooey, clumpy mess. I love gorgonzola cheese and really disliked this sauce. I found it to be overwhelming to the pumpkin but bland in its flavor profile. It lacked depth. I am definitely going to try the filling again using a pasta recipe and a different sauce. I have a lovely recipe for a bechamel sauce with sauteed leeks. That might be more suited to the pumpkin. The filling has promise the rest of the recipe will be scrapped.
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