Pumpkin Ravioli with Gorgonzola Sauce

Adjust serving size

Serving Size:

Add to Calender

Select Date:

Recipe Ingredients

  • 1 1/4 cups canned pumpkin
  • 2 tablespoon Bread Crumbs
  • 2 tablespoon Parmesan, grated
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sage Leaves, diced
  • 1/4 teaspoon Ground Pepper
  • 2/17 teaspoon Nutmeg
  • 30 large, Wonton Wrappers
  • 1 tablespoon Cornstarch
  • 1 tablespoon Flour
  • 1 1/2 tablespoon Butter
  • 1/2 cup gorgonzola
  • 3 tablespoon Hazelnuts, chopped
  • 1 cup Skim Milk


  1. 1. Start by removing excess moisture from pumpkin by spooning it onto several layers of thick paper towels. Spread to 1/2 inch thickness and cover with another two layers of paper towels. Let stand five minutes. 2. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, parmesan, salt, minced sage, pepper and nutmeg. 3. Working with one wonton wrapper at a time, spoon 2 teaspoons pumpkin mixture into the center of each wrapper. Brush edges of wrapper with water and fold in half, firmly pressing edges to seal. As you finish each ravioli place them on a baking sheet sprinkled with the corn starch. 4. Combine milk and flour in a saucepan stirring with a whisk. Bring to a boil, cook for one minute or until thick, stirring constantly. Remove from heat. Add butter, sturring until butter melts. Gently stir in gorgonzola. 5. To serve place a few ravioli in each dish, drizzle with gorgonzola sauce and sprinkle with hazelnuts.

In Store Ads

Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
No comments yet. Post your comments here.
You must be logged in to post comments