Ode to the Pumpkin: Pumpkin Ravioli with Gorgonzola Sauce

This photo via Cooking Light (sadly, Rach wasn't around to snap a pic of the ones we made--but they looked ALMOST just as good).

Hey guys, can it be November already?  Just kidding!!  Who could EVER get sick of canned pumpkin?  Not this girl.  Nuh-uh.  Nosirree.  I love, love, love it.  Forever and always.  Canned Pumpkin, you're my best friend.  Anyway, for reals though--

Yayers for it being the last week of October! 

For my last ode to the pumpkin recipe I wanted to try something challenging, and for me that meant making my own ravioli.  But guess what?  Surprisingly so easy!  So easy you can do it with your eyes closed.

Just kidding again!  This is Crockett being silly.  Here is how he really looked:

G-L-A-M-O-R-O-U-S.  FLOSSY. FLOSSY.

We gobbled this recipe right up.  And I would say was pretty good.  I loved how fancy it looked and wish we would have had company over.  If I make it again though, I'll try to find real pasta ravioli wraps.  The wonton wrappers felt a bit doughy, even after cooking them.

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

WHAT TO DO

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 (again with the Dutch ovens?!?) 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.


NUTRTIONAL 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

Laura Martin, Cooking Light, NOVEMBER 2007