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
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.
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