Health

Pumpkin Ravioli

pumpkin-ravioli RecipeLeigh 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.

Print

    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)

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.

This Recipe Is

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