pumpkin ravioli w/ gorgonzola cream sauce

(photo by cooking light)


I clipped this recipe out of the magazine a long time ago and it has just been sitting in my recipe binder waiting to be made. I know it’s kind of a fall/winter dish but my man requested some sort of pumpkin pasta dish awhile back, and he gets what he wants.

truth be told, it was a bit weird. If I made it again I would add more cheese to the filling and maybe something sweet. I would also make my own pasta. the wonton wrappers are pretty tasteless.

the sauce was pretty delicious, but it has gorgonzola in it?! how could it not be. I added a little pepper and salt to the sauce and used half 1% and half heavy whipping cream to make it creamier. I also fried some whole sage leaves in browned butter for a garnish.

overall I have to say I was pretty disappointed.

Recipe online here.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked.

Yield

6 servings

Ingredients

  • 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
  • 30 round wonton wrappers
  • 1 tablespoon cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons butter
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3 tablespoons chopped hazelnuts, toasted

Preparation

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.

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 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.

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 4 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.

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 mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Laura Martin, Cooking Light, NOVEMBER 2007

dunnthat - My butt is bigger for having read that.April 23, 2009 – 11:22 pm

rachel thurston - I know. you should see mine after eating it.April 24, 2009 – 8:30 am

Broek - you are right…this recipe doesn’t know it’s talking about. don’t even mess with canned pumpkin… or wontons. if you want a serious pumpkin ravioli recipe, come see me.April 27, 2009 – 11:25 pm