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.
- 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
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.
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.
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.