Pumpkin Ravioli with Gorgonzola Sauce

Servings: 4
Serving Size: 5 raviolis drizzled with 3 tablespoons of sauce
Calories: 343
Fat: 11.7 g
Carbs: 45.5  g
Protein: 15.7 g

Here are the ingredients you’ll need for 4 servings:
Recipe adapted from Cooking Light

  • 1 1/4 cups canned pumpkin
  • 3 tbsp. panko bread crumbs
  • 1 oz. grated parmesan cheese
  • 1 tbsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. minced shallot
  • 1/2 tsp. pepper
  • 25 wonton wrappers (3 1/2” squares)
  • 1 tbsp. cornstarch (to sprinkle onto a cookie sheet)
  • 1 cup skim milk
  • 1 tbsp. flour
  • 1 tbsp. butter
  • 1/2 cup crumbled gorgonzola cheese

Preheat oven to the lowest temperature. Mine was at 200 degrees.

Spoon pumpkin into a thin layer onto a paper towel. Place another paper towel on top and press down to release the moisture. You want to get as much moisture out of the pumpkin as possible. Let it sit for 5 minutes.


In a small bowl, mix together the bread crumbs, minced shallot, parmesan cheese, garlic, salt, & pepper.


Add pumpkin to dry mixture. Stir until completely blended. Spoon 1 tsp. of mixture onto wonton wrapper. Be sure to keep the other wrappers in the package while you’re working with one at a time (you don’t want the wrappers to dry out). Moisten the edges of the wrapper with water and press together tightly.


Sprinkle a cookie sheet with cornstarch (to prevent sticking). Place sealed wontons on top of the cornstarch. Be sure not to let them overlap. This will just be a holding place for them until you’re ready to simmer.


Place about 7 wontons into simmering water for about 5 minutes (or until they begin to float to the top). If you’re using a large saucepan, you can probably add more at a time. Just make sure that the wontons aren’t so packed in that they stick together.


Remove wontons with a slotted spoon and place them onto a foil-wrapped cookie sheet. Spray the top of the stuffed wontons with cooking spray. Put them into heated oven to keep them warm. Repeat with the other uncooked wonton stuffed wrappers until you have cooked them all.


For the sauce: combine milk and flour into a small saucepan. Stir with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter is completely melted. Stir in Gorgonzola.

Place 5 ravioli onto each plate and drizzle each serving with 3 tablespoons of Gorgonzola mixture. Enjoy!

Print Friendly