Pumpkin Ravioli
Leigh Beisch
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.
- Yield: 6 servings (serving size: 4 ravioli)
Pumpkin ravioli is a fall favorite but because it uses canned pumpking, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.
Nutritional 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 |
| Carbohydrates per serving: | 22g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 17mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 505mg |
| Calcium per serving: | 102mg |
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.
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