Pumpkin Ravioli

pumpkin-ravioli
Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.
  • Yield: 6 servings (serving size: 4 ravioli)

Good to Know

The meat and cheese in traditional ravioli can send calorie counts through the roof. However, using pumpkin keeps this dish at less than 200 calories per serving.

Ingredients

  • 1 cup canned pumpkin
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 wonton wrappers
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Chopped parsley

Preparation

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

Nutrition Information

  • Calories per serving: 162
  • Fat per serving: 5g
  • Saturated fat per serving: 4g
  • Monounsaturated fat per serving: 1g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 6g
  • Carbohydrate per serving: 22g
  • Fiber per serving: 2g
  • Cholesterol per serving: 17mg
  • Iron per serving: 2mg
  • Sodium per serving: 505mg
  • Calcium per serving: 102mg