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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Healthy Pumpkin Ravioli with Gorgonzola Sauce

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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 pumpkin
2  tablespoons  dry breadcrumbs
2  tablespoons  fresh grated Parmesan cheese
1/2  teaspoon  salt
1/2  teaspoon  minced fresh sage
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground nutmeg
30  round wonton wrappers
1  tablespoon  cornstarch
Cooking spray
1  cup  fat-free milk
1  tablespoon  all-purpose flour
1 1/2  tablespoons  butter
1/2  cup  (2 ounces) crumbled Gorgonzola cheese
3  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.

iStock_000031697492Small

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.

iStock_000039304160Small

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.

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

Instructions

  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

https://www.pickyeaterblog.com/healthy-pumpkin-ravioli-recipe/

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37 responses to “Healthy Pumpkin Ravioli with Gorgonzola Sauce”

    • hi! you can use any other mild cheese to substitute for the gorgonzola – parmesean would probably be nice, or maybe a fontina cheese too. let me know how it turns out!

  1. This sounds awesome! My CSA just gave me a pie pumpkin, but we’re not really dessert people. I am so excited to find a healthy pumpkin ravioli recipe! I am totally going to try this out!

  2. I made this for dinner tonight and it was amazing! Thank you for posting. I also made done extra sauce and asparagus and it worked perfectly!

  3. Can these be frozen? It’s just two of us but we both love pumpkin and would love to make it. Love your website everything I’ve made from it is great!

    • Aw thanks Rosa! You know, I’m not sure these would hold up well after being frozen and then defrosted. I’m worried they might get soggy after being defrosted. I’d recommend making them fresh and eating them right away! Hope that helps!

  4. Hi Anjali! I am envious of your Pumpkin Ravioli! I would love to try to make some of those soon. I’d love it if you’d comment back!

    • Thanks Diana! I just used Trader Joe’s Canned Pumpkin — but any brand where the only ingredient is 100% pumpkin will totally work. Enjoy!

  5. I am not a huge pumpkin ravioli fan but my husband is just crazy about them 🙂 How about throwing a surprise by cooking this wonderful delight? Thank you so much for sharing this recipe, I am surely gonna try this one. Anjali, I liked the fact that you have detailed the description. The experience will be much easy now..!

    • I think they would! You don’t have to defrost the extra raviolis before you cook them — just drop them in the boiling water and cook the same time as the fresh ones and you should be good to go!

    • You can try an olive oil / balsamic sauce — the same combination you’d use for a salad (olive oil, balsamic, salt & pepper). Hope that helps!

  6. Do you bake them before the Dutch oven step? Why do you put them on a baking sheet? I’m trying this tonight! Super excited!

    • Hi Jamie! I just put them on a baking sheet to have a place to keep the uncooked ravioli while I was filling all of them (so they didn’t stick to each other). You don’t bake them before you put them in the Dutch oven 🙂 Hope that helps! Hope you liked the recipe too!

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