Pumpkin Ravioli With Peppered Gorgonzola Sauce Recipe

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Pumpkin Ravioli With Peppered Gorgonzola Sauce
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Ingredients
15
Count
Nutrition
431
Calories
Total time
75
Minutes
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Ingredients:

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. 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.
  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. 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.
  3. Fill 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.
  4. Combine 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).
  5. 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 hazelnuts (or toasted pumpkin seeds which I like better). Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 431.36 Kcal (1806 kJ)
Calories from fat 165.2 Kcal
% Daily Value*
Total Fat 18.36g 28%
Cholesterol 42.46mg 14%
Sodium 1138.08mg 47%
Potassium 425.23mg 9%
Total Carbs 50.19g 17%
Sugars 5.93g 24%
Dietary Fiber 4.25g 17%
Protein 17.07g 34%
Vitamin C 3.4mg 6%
Vitamin A 1.1mg 37%
Iron 3mg 17%
Calcium 316.2mg 32%
Amount Per 100 g
Calories 170.27 Kcal (713 kJ)
Calories from fat 65.21 Kcal
% Daily Value*
Total Fat 7.25g 28%
Cholesterol 16.76mg 14%
Sodium 449.23mg 47%
Potassium 167.85mg 9%
Total Carbs 19.81g 17%
Sugars 2.34g 24%
Dietary Fiber 1.68g 17%
Protein 6.74g 34%
Vitamin C 1.4mg 6%
Vitamin A 0.4mg 37%
Iron 1.2mg 17%
Calcium 124.8mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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