6 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

Littleal's Review

August 19, 2013
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!

Kathryn75's Review

October 28, 2011
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.

Emz101's Review

November 18, 2013
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.

carolfitz's Review

November 11, 2013
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.

Quinnetts's Review

September 26, 2009
This was fantastic! This time of the year I crave pumpkin EVERYTHING so when I saw this I was intrigued and had to try it. I followed the recipe as written. I didn't get 30 ravioli. I got about 25. I will definitely make again. Delicious and it doesn't taste light.

ca1allicat's Review

November 08, 2009
I had extra pumpkin after I made a dessert & decided to make this recipe. I would not buy pumpkin to make this again but if I have leftovers I will.

Neligon's Review

December 05, 2010
I've never made ravioli before...and love pumpkin and gorgonzola...so thought I'd try it. It was fantastic! Easy to make...although a bit more time consuming than I thought..but well worth the effort. A great comfort food for Friday nights, or an impressive dish for company.

HomechefAna's Review

October 17, 2010
Absolutely fantastic! It's an easy recipe and the results are terrific. Modifications: I didn't drain the pumpkin, I just added 2 extra tsp breadcrumbs and 2 tsp more parm. Wrapping, I had egg rolls instead of wantons, so I cut them in half and made rectangle ravioli. For the sauce, I used 3 oz feta instead of blue, 2 tablespoons cream cheese, no butter, and I added fresh cracked pepper, garlic, and sage. Now I know that when I take them out of the water, they will stick together if you let them! I ended up w/the most delicious lump of ravioli... I will use blue cheese next time, I just didn't have it. I will most definitely make this again, for guests and a special occasion.

LStocker's Review

October 13, 2011
Do not make this recipe! It was a full disaster!

CookingmamaCLE's Review

November 12, 2009
I'm speechless, or at least I was while eating this amazing dish! It was a little bit of work, but I prepped the ravioli and made the sauce in the middle of the day and then when it came time to make dinner all I had to do was boil the ravioli and heat up the sauce. It was beyond worth it. Make this, you won't be disappointed! I used real pumpkin as I had some leftover from making a pie and I didn't have fresh sage on hand so I used dried. I can't wait to eat the leftovers!