Food & Drink Magazine

Healthy Pumpkin Ravioli with Gorgonzola Sauce

By Thepickyeater @pickyeaterblog

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Photo courtesy of CookingLight

The husband and I are both suckers for pumpkin or butternut squash ravioli. Whenever it appears on a restaurant menu we are all over it! It’s a great indulgence once in a while, but not always the healthiest option because most restaurants add a lot of extra butter or oil to the recipe and the ravioli is usually topped with a “brown butter sauce” or a “cheese sauce.” All delicious things for your tastebuds, but not so great for your waistline!

I had always wanted to make ravioli from scratch at home, so when I found this recipe from CookingLight, I decided to give it a shot. Healthy pumpkin ravioli — it almost seemed too good to be true! I wasn’t sure I’d be able to get those same creamy, rich flavors with a lightened up recipe, but this recipe was amazing. It tasted just like the restaurant versions, and the husband was totally impressed. I made a few modifications to the CookingLight recipe, so my version is below.

The best part: each serving is only 250 calories. Serve it up with a side salad of mixed greens, and you’ve got yourself a perfect meal.

The Ingredients

  • 1.25 cups canned pumpkin (about one 15 oz can)
  • 2 tbsp dry whole wheat breadcrumbs
  • 2 tbsp fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 tbsp cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 tbsp all-purpose flour
  • 1.5 tbsp butter
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3 tbsp chopped walnuts, toasted
1 1/4  cups  canned pumpkin2  tablespoons  dry breadcrumbs2  tablespoons  fresh grated Parmesan cheese1/2  teaspoon  salt1/2  teaspoon  minced fresh sage1/4  teaspoon  freshly ground black pepper1/8  teaspoon  ground nutmeg30  round wonton wrappers1  tablespoon  cornstarchCooking spray1  cup  fat-free milk1  tablespoon  all-purpose flour1 1/2  tablespoons  butter1/2  cup  (2 ounces) crumbled Gorgonzola cheese3  tablespoons  chopped hazelnuts, toasted

The Directions

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.

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Step 3: 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.

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Step 4: 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 2 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 5: To improve the texture of the ravioli, heat a pan over medium heat, spray it lightly with cooking spray, and pan-fry the ravioli for a couple minutes on each side.

Step 6: 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 7: 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 walnuts. Serve immediately.

Print
Healthy Pumpkin Ravioli with Gorgonzola Sauce
Healthy Pumpkin Ravioli with Gorgonzola Sauce

Total Time: 1 hour, 40 minutes

Yield: 6 servings

Serving Size: 5 ravioli, 3 tbsp Gorgonzola mixture, 1.5 tsp waln

Calories per serving: 250

Fat per serving: 9.1g

Nutritional Info Per Serving: 250 Calories, 9.1g Fat (4.5g Saturated), 636mg Sodium, 33g Carbs, 9.5g Protein, 3.1g Fiber

Ingredients

  • 1.25 cups canned pumpkin (about one 15 oz can)
  • 2 tbsp dry whole wheat breadcrumbs
  • 2 tbsp fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 tbsp cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 tbsp all-purpose flour
  • 1.5 tbsp butter
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3 tbsp chopped walnuts, toasted

Directions

  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.
  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.
  3. 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.
  4. 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 2 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.
  5. To improve the texture of the ravioli, heat a pan over medium heat, spray it lightly with cooking spray, and pan-fry the ravioli for a couple minutes on each side.
  6. 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.
  7. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1.5 teaspoons walnuts. Serve immediately.

Notes

From CookingLight.com

2.4http://pickyeaterblog.com/healthy-pumpkin-ravioli-recipe/Recipe by: The Picky Eater, pickyeaterblog.com

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