1 hr 15 mins
Wineaux in Centreville Maryland's Note:
Pure bliss in my book. Credit to Laura Martin, Cooking Light, NOVEMBER 2007 for being the base of this recipe. I have to say the gorgonzola sauce is the deal maker in this recipe. I've tweeked some ingredients according to my family's personal taste (rosemary, shallots, and increased pepper in the sauce) so I encourage you to do the same. I don't usually "carb out" but I make the exception for this dinner and worth the time to make in my book. Makes me feel like I'm really cooking something with love to serve for dinner.
My Private Note
Units: US | Metric
- 1 1/4 cups canned pumpkin
- 2 tablespoons panko breadcrumbs
- 2 tablespoons fresh grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced shallot
- 1/4-1/2 teaspoon fresh finely minced rosemary (omit according to taste)
- 1/4 teaspoon fresh ground black pepper
- 30 wonton wrappers
- 1 tablespoon cornstarch (for pan dusting)
- olive oil flavored cooking spray
- 1 cup nonfat milk
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons butter (the real stuff please)
- 1/2 cup crumbled gorgonzola
- 3 tablespoons chopped hazelnuts, toasted
- 1Spoon 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. You want the pumpkin as "dry" as possible. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced shallot, rosemary, and pepper.
- 2Working 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, but not TOO much, and fold in half, pressing edges firmly with fingers to form a half-moon. (I was tempted to use two wrappers, one on top of each other, but it decreases the yield and doesn't work any better.) Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- 3Fill a large pot (large enough to have free floating ravioli's -- NO bumping!) 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. They will usually float to the top. Remove ravioli with a slotted spoon; lightly coat with cooking spray (IMPORTANT step), and keep warm. Repeat procedure with remaining ravioli. Careful, as they do become sticky with one another.
- 4Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly (it will "go" fast). Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Season with salt and pepper to taste. (We're nuts about fresh ground pepper so I use it liberally in this step).
- 5Place 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 (or toasted pumpkin seeds which I like better). Serve immediately.
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Nutritional Facts for Pumpkin Ravioli With Peppered Gorgonzola Sauce
Serving Size: 1 (158 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 265.3
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 4.6 g
- Cholesterol 21.9 mg
- Sodium 786.4 mg
- Total Carbohydrate 34.1 g
- Dietary Fiber 2.7 g
- Sugars 4.1 g
- Protein 10.0 g