Are you getting sick of my pumpkin recipes? I think this recipe for Pumpkin Ravioli with Gorgonzola Sauce actually brings me to over a dozen posts on pumpkin-flavored desserts/meals. I wasn’t lying when I said I was pumpkin obsessed! Anyways, I’ve been trying to make this recipe for Pumpkin Ravioli with Gorgonzola Sauce from Cooking Light for almost 2 weeks, but for the life of me could not find wonton wrappers. I finally just adapted the recipe to use fresh pasta sheets from By George in Reading Terminal.
Ingredients (makes 3 servings):
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets, rolled thinner if desired (I used pumpkin pasta, no surprise there!) – about 1 lb.
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 tablespoon egg substitute or one egg, mixed
3 tablespoons hazelnuts, chopped
Fresh sage leaves for garnish
Note: It would be super helpful to have a ravioli stamp, (or ideally, to have a ravioli maker!) but you can get the same results by pressing firmly and separating using a knife.
To make the Pumpkin Ravioli with Gorgonzola Sauce, add a salted pot of water to your stove over high heat. Bring to a boil.
Begin by making the ravioli stuffing. Add the pumpkin, panko, Parmesan, minced sage, salt, pepper, and 1/8 teaspoon nutmeg to a bowl. Mix to combine.
If you’d prefer to make the pasta as thin as possible, use a rolling pin to roll out the dough even more. Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (I used my stamp as a guide). My sheets were able to hold about 6 teaspoons of the pumpkin mixture.
Using a brush, surround the pumpkin mixture with a thin layer of eggwash. This will help hold the pasta pieces together.
Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.
Using the ravioli stamp, press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands.
Using a knife or a pizza cutter, cut the ravioli into individual pieces. Repeat with remaining pumpkin mixture and lasagna sheets.
Your pot should now be boiling. Add half of the ravioli to the pot. Cook for about six minutes or until the ravioli begins to rise to the top.
While waiting for the past to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thinks slightly.
Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola. Add more minced sage leaves if you’d like.
Add 6 ravioli each to three plates. Drizzle with 3 tablespoons of the Gorgonzola sauce. Add a teaspoon of chopped hazelnuts, a few sage leaves, and a sprinkle of nutmeg.
This Pumpkin Ravioli with Gorgonzola Saucewas pretty darn good. I think it could handle a boost in nutmeg though; there was something missing from the overall flavor of the dish.
I strongly suggest adding a lot of sage leaves to the plate, a bite of fresh sage with every forkful was delicious!
I liked using fresh pasta instead of wontons; wontons tend to break apart in the cooking process, especially with a heavier filling like pumpkin.
I wish I knew what ingredient would really kick this recipe up from good to great; please feel free to leave suggestions in the comments!
