Category Archives: Ravioli

Pumpkin Ravioli with Gorgonzola Sauce

I found this recipe on Cooking Light’s website. Perfect for a romantic fall dinner!

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

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

Yield: 6 servings

* 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 won-ton 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


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 won-ton 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 won-ton 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.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg

Ravioli in Mushroom-Walnut Cream Sauce

12 oz ravioli or tortellini, cooked according to package directions
2 Tbsp extra virgin olive oil
8 oz mushrooms, sliced
1/4 cup walnuts, chopped
1 cup heavy whipping cream
1/4 tsp black pepper
1 1/2 cups freshly grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate. Pour sauce over pasta.
Garnish with parsley. Serve immediately.

4 Servings