Pumpkin Ravioli

Pumpkin Ravioli

It is the season of pumpkins. Use canned or fresh pumpkin just picked at the pumpkin patch.

Pumpkin Ravioli
  • 1 cup canned pumpkin
  • 1/3 cup grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 wonton wrappers
  • 1 teaspoon salt for boiling water
  • 1/2 cup low sodium chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Chopped parsley
Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/8 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.

Makes: 6 servings (4 ravioli)

Per serving:
Calories 146 g
Fat 5 g
Protein 6 g
Carbohydrate 20 g
Sodium 316 mg

Adapted from Health.com