If you’ve ever wanted to make pasta without really making pasta, this recipe is a must. It looks impressive – and tastes great – but isn’t that difficult or expensive. Not to mention, you will be left with lots of leftover wanton wrappers which opens doors to homemade pot stickers, fried banana nutella wontons, dumpling soup…
I found this recipe on Cooking Lights website, so I’m pretty sure that means it’s healthy. The only time consuming part is stuffing and sealing the wontons, and this recipe yields about 30 to 35 ravioli. And the gorgonzola cream sauce? I was scraping my plate clean (after both servings).
Therefore, I’m going to make a strong suggestion that you just make it. To make it lighter just replace the sauce with Parmesan and olive oil like i did with these leftovers, it’s still fabulous.
Pumpkin Ravioli with Gorgonzola Sauce
1 1/4 cup canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon minced fresh sage (I used dried)
1/8 teaspoon nutmeg
30ish round (I used square) wonton wrappers
1 tablespoon cornstarch
1 cup milk
1 tablespoon flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts (optional)
Add pumpkin, breadcrumbs, Parmesan, salt, sage, pepper and nutmeg to a bowl and mix. One by one, spoon 2 teaspoons pumpkin mixture into the center of the wrapper. Brush the edges of the wrapper with a damp paper towel and fold in half, pressing edges firmly to create a triangle or half moon. Place on a large baking sheet sprinkled with cornstarch. Repeat with remaining wrappers.
In a large pot of lightly boiling water, add ravioli in batches and cook for about 4 minutes or until done. Remove with slotted spoon and keep warm in serving bowls while the others cook.
Meanwhile, make a roux by melting butter in a skillet and adding flour. Whisk flour and butter together for about a minute to cook out raw flour taste, then slowly add the milk while constantly whisking. Continue whisking for about 5 to 7 minutes, or until sauce starts to thicken (be patient!). Add the Gorgonzola and stir until melted.