Pumpkin Ravioli with Gorgonzola Sauce

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.

Do not make this recipe! It was a full disaster!

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.

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.

The filling is good, the sauce is okay (I would definitely add more gorgonzola), but the wonton wrappers is what ruins this recipe. The texture is a gooey mess. I was not happy with how this turned out. If I made again I would use homemade pasta and punch up the sauce. Do not make with wonton wrappers! I tried all kinds of things (cooking them longer/shorter, etc) to see if the texture changed, and it was awful. Turned into a gooey/soupy mess that I felt embarrassed to be serving to guest. :(

I had lots of sauce left over. I would also fill the ravioli's more next time. Super fall recipe!

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.

I've made this filling several times, and it's always a hit. Sometimes, when Gorgonzola is too pricey, I make it with grated parmesan - and it's also very good.

First I have to admit that I did not make the ravioli, just the gorgonzola sauce. I had found some butternut squash ravioi at Costco and wanted a richer sauce than the usual browned butter/sage and this sauce fit the bill. Wonderful combination of flavors if you like strong cheeses. Topped with toasted chopped walnuts and served with green salad,toasted garlic bread, and red wine from Sardinia..guests were very impressed as was DH and I. Will take the time to make the ravioli in future and appreciate all the helpful hints from other reviewers.

First of all I would not make this again, it has potential but needs a lot of re-working. I am not a fan of gorgonzola, however I liked the sauce, which was good because it was just about the only thing you could taste. The pumpkin was totally overpowered by the sauce. Also the wonton wrappers seemed insufficient they were droopy and soggy. I halved this recipe and served it with a salad for two people, and it seemed to be the right amount of food.

This is a delicious dish. I especially enjoyed the sauce. I'm not always a gorgonzola fan, but the flavor was mellow enough. I have made this with real fresh homemade pasta instead of the wonton wrappers, and of course it's much better, but it takes much longer and I'm sure has many more calories that way.

Well, this recipe has potential but I doubt I will be making it again. First, the good: I loved the flavors of the subtle pumpkin with the sharp gorgonzola. And I got exactly the right number of raviolis from the recipe. But there's the downside: The wonton wrappers just did not make a good substitute for pasta on the ravioli. My suggestion if you are trying this recipe is to leave very little of the wanton edge, otherwise you will end up with something a bit like wonton soup. After I saw how sorry the first 1/2 of the ravioli looked coming out of the water I decided to bake the 2nd half in the oven and turned them into crisp little wonton appetizers -- much better!

This recipe was very hands-on, but fairly easy to do. I followed it pretty straightforwardly, substituting square wanton wrappers for round ones (so my ravioli were triangles!). I also brushed the ravioli with olive oil to help them keep from clumping--something about cooking spray just rubs me the wrong way. The raviolis themselves were very good. I think that the sauce was so-so, but I'm not one for gorgonzola cheese or creamy sauces (I did it this time primarily because I happened to have the ingredients). I think the butter sauce that one of the people suggested sounds like a perfect compliment to this recipe!

Kara, thanks for the suggestions, but do you realize you are eating 3 servings of this recipe? That's 750 calories, no wonder you're "happily full". I like the idea of making little burritos, though, I may try it that way. I have not tried this recipe yet so I rated it 4 stars, which was the average when I wrote these comments.

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!

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.

Delicious! A little time consuming to make the ravioli, but not hard, and the filling comes together quickly. The sauce was simple to make and decadent. Husband loved it. We both require/desire higher protein meals, so I cooked up ground turkey and then ground it very fine in the food processor and added it to the filling and it wasn't even noticeable.

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.