Tuesday, February 26, 2008

Pumpkin Raviolis with Gorgonzola Sauce

This is also a Cooking Light recipe I made after the pumpkin whoopie pies due to some leftover pumpkin I had lying around. This is very good, but several things you should know in advance about these. 1. They do NOT reheat well at all, they get very soggy. 2. The recipe below is the original recipe, but when it comes to all the spices, I would double them for more of a taste.

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 (I would also add in a bit of cinnamon to this recipe)
30 round wonton wrappers 
1 tablespoon cornstarch
Cooking Spray
1 cup fat-free milk (I used 1%)
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted (I omitted)

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. Scape into a medium bowl using rubber spatula. Stir in dry breadcrumbs, Parmesan, salt, minced sage, pepper and nutmeg.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying out). Spoon 2 teaspoons pumpkin mixture into the center of the wrapper, brush edges of wrapper with water and seal, pressing edges firmly with fingers to form a half-moon. Place on a large sheet sprinkled with cornstarch. Repeat with remaining wrappers. 
Fill a Dutch oven with water, bring to a simmer. Add half of ravioli to pan (cover remaining with a damp towel). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with slotted spoon; lightly coat with cooking spray, and keep warm. Repeat with remaining ravioli.
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.
Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola sauce. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve Immediately.

Serves: 6
WW Points: 5
Nutritional Info: Calories 250, Fat 9.1g, Sat. Fat 4.5g, Protein 9.5g, Cholesterol 22mg, Sodium 636 mg, Fiber 3.1g, Carbs 33g
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