Healthy Pumpkin Ravioli with Gorgonzola Sauce

by Anjali @ The Picky Eater on July 7, 2014

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Photo courtesy of CookingLight

The husband and I are both suckers for pumpkin or butternut squash ravioli. Whenever it appears on a restaurant menu we are all over it! It’s a great indulgence once in a while, but not always the healthiest option because most restaurants add a lot of extra butter or oil to the recipe and the ravioli is usually topped with a “brown butter sauce” or a “cheese sauce.” All delicious things for your tastebuds, but not so great for your waistline!

I had always wanted to make ravioli from scratch at home, so when I found this recipe from CookingLight, I decided to give it a shot. Healthy pumpkin ravioli — it almost seemed too good to be true! I wasn’t sure I’d be able to get those same creamy, rich flavors with a lightened up recipe, but this recipe was amazing. It tasted just like the restaurant versions, and the husband was totally impressed. I made a few modifications to the CookingLight recipe, so my version is below.

The best part: each serving is only 250 calories. Serve it up with a side salad of mixed greens, and you’ve got yourself a perfect meal.

The Ingredients

  • 1.25 cups canned pumpkin (about one 15 oz can)
  • 2 tbsp dry whole wheat breadcrumbs
  • 2 tbsp fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 tbsp cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 tbsp all-purpose flour
  • 1.5 tbsp butter
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3 tbsp chopped walnuts, toasted
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

The Directions

Step 1: 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.

Step 2: 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.

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Step 3: 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.

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Step 4: 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 2 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.

Step 5: To improve the texture of the ravioli, heat a pan over medium heat, spray it lightly with cooking spray, and pan-fry the ravioli for a couple minutes on each side.

Step 6: 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.

Step 7: 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 walnuts. Serve immediately.

Healthy Pumpkin Ravioli with Gorgonzola Sauce

Total Time: 1 hour, 40 minutes

Yield: 6 servings

Serving Size: 5 ravioli, 3 tbsp Gorgonzola mixture, 1.5 tsp waln

Calories per serving: 250

Fat per serving: 9.1g

Nutritional Info Per Serving: 250 Calories, 9.1g Fat (4.5g Saturated), 636mg Sodium, 33g Carbs, 9.5g Protein, 3.1g Fiber

Ingredients

  • 1.25 cups canned pumpkin (about one 15 oz can)
  • 2 tbsp dry whole wheat breadcrumbs
  • 2 tbsp fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 tbsp cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 tbsp all-purpose flour
  • 1.5 tbsp butter
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3 tbsp chopped walnuts, toasted

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 2 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.
  5. To improve the texture of the ravioli, heat a pan over medium heat, spray it lightly with cooking spray, and pan-fry the ravioli for a couple minutes on each side.
  6. 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.
  7. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1.5 teaspoons walnuts. Serve immediately.

Notes

http://pickyeaterblog.com/healthy-pumpkin-ravioli-recipe/

{ 29 comments… read them below or add one }

Janis S. October 14, 2009 at 3:26 pm

do you have any suggestions for other sauces? we aren’t fans of gorgonzola cheese. Thanks.

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anjalim November 16, 2009 at 4:10 pm

hi! you can use any other mild cheese to substitute for the gorgonzola – parmesean would probably be nice, or maybe a fontina cheese too. let me know how it turns out!

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Brit September 14, 2010 at 10:26 am

This sounds awesome! My CSA just gave me a pie pumpkin, but we’re not really dessert people. I am so excited to find a healthy pumpkin ravioli recipe! I am totally going to try this out!

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anjalim September 14, 2010 at 10:34 am

Oh good! I’m glad it’s helpful 🙂 Let me know how the recipe turns out for you!

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jessica October 28, 2011 at 12:16 pm

do i have to use a dutch over? If not, what can i use in place of it?

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anjalim October 28, 2011 at 4:15 pm

oh no – you don’t have to use a dutch oven. If you use a large pot that should work well too!

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kay wantman October 30, 2011 at 10:36 am

what type of salad would you have with this?
Thanks

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anjalim October 30, 2011 at 10:50 am

I think I’d probably make a really simple salad with arugula, gorgonzola, pear and walnuts with just an olive oil & balsamic dressing, seasoned with salt & pepper. Hope that helps!

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Samantha November 3, 2011 at 2:12 pm

I love this recipe and think it will be easy to adapt to be dairy-free — a must for one member of mt family. Thanks!

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Christie November 22, 2011 at 4:31 pm

I made this for dinner tonight and it was amazing! Thank you for posting. I also made done extra sauce and asparagus and it worked perfectly!

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anjalim November 22, 2011 at 6:44 pm

That’s great!! Next time I’ll have to add some asparagus too 🙂

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Rosa July 8, 2014 at 8:03 am

Can these be frozen? It’s just two of us but we both love pumpkin and would love to make it. Love your website everything I’ve made from it is great!

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Anjali @ The Picky Eater July 8, 2014 at 8:39 am

Aw thanks Rosa! You know, I’m not sure these would hold up well after being frozen and then defrosted. I’m worried they might get soggy after being defrosted. I’d recommend making them fresh and eating them right away! Hope that helps!

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Mary July 9, 2014 at 7:12 pm

Wow! You made this look simple. I’m going to try this recipe next week. thanks for sharing!

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Anjali @ The Picky Eater July 16, 2014 at 4:20 pm

Yay!! I’m sure you will love this recipe Mary – have fun making it!

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Ice July 13, 2014 at 3:21 am

Hi Anjali! I am envious of your Pumpkin Ravioli! I would love to try to make some of those soon. I’d love it if you’d comment back!

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Anjali @ The Picky Eater July 16, 2014 at 4:19 pm

Thanks! Let me know how it turns out for you!

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Diana July 29, 2014 at 4:46 am

Great recipe! What brand of canned pumpkin did you use?

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Anjali @ The Picky Eater August 8, 2014 at 11:46 am

Thanks Diana! I just used Trader Joe’s Canned Pumpkin — but any brand where the only ingredient is 100% pumpkin will totally work. Enjoy!

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Anna_PMorgan. August 2, 2014 at 3:27 am

I am not a huge pumpkin ravioli fan but my husband is just crazy about them 🙂 How about throwing a surprise by cooking this wonderful delight? Thank you so much for sharing this recipe, I am surely gonna try this one. Anjali, I liked the fact that you have detailed the description. The experience will be much easy now..!

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Anjali @ The Picky Eater August 8, 2014 at 11:40 am

Oh great! How did you and your husband like this recipe Anna? I hope it turned out well!

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Chef Pri August 4, 2014 at 8:31 pm

OMG this looks absolutely delicious!!!

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Anjali @ The Picky Eater August 8, 2014 at 11:12 am

Hehe thanks Pri! Enjoy!

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Greta Martino September 22, 2014 at 12:52 pm

This looks so delicious! Do you think extras would freeze well?

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Anjali @ The Picky Eater September 22, 2014 at 3:46 pm

I think they would! You don’t have to defrost the extra raviolis before you cook them — just drop them in the boiling water and cook the same time as the fresh ones and you should be good to go!

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Aimee March 17, 2015 at 8:21 am

Do you have any ideas for alternative sauces? I am not a fan of cheese sauces.

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Anjali @ The Picky Eater March 17, 2015 at 9:20 am

You can try an olive oil / balsamic sauce — the same combination you’d use for a salad (olive oil, balsamic, salt & pepper). Hope that helps!

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Jamie May 17, 2015 at 5:34 pm

Do you bake them before the Dutch oven step? Why do you put them on a baking sheet? I’m trying this tonight! Super excited!

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Anjali @ The Picky Eater May 18, 2015 at 5:30 am

Hi Jamie! I just put them on a baking sheet to have a place to keep the uncooked ravioli while I was filling all of them (so they didn’t stick to each other). You don’t bake them before you put them in the Dutch oven 🙂 Hope that helps! Hope you liked the recipe too!

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