November 21, 2011

Pumpkin Ravioli


Happy Thanksgiving Week, UFG fans!  This week, I'll be featuring some great Thanksgiving treats.

The mailman and I have a day packed full of family and eating on Turkey Day.  Although we are both Italian, my sister married into a wonderful Armenian family.  We start the day with the Italians and end it with Armenians.  Lots of food, lots of fun, and certainly lots of love! After two years of eating more lasagna and boreg than you can shake a stick at, this year, I'm on a mission to lighten things up.

While Pumpkin Ravioli isn't traditionally a Turkey Day staple, I think it would make a great, healthy addition to any table.  With the help of wonton wrappers, this meal is easy, delicious, and a great appetizer or side dish.   After making these, they quickly became one of my favorite dishes.  Recipe after the jump!




Ingredients: (1 serving for main dish, 4 servings for appetizer)
8 wonton wrappers
8 tsp canned pumpkin puree
4 tsp fat free ricotta
pinch of sea salt

Sauce:
1/2 tsp sage (or to taste)
1 1/2 tblsp Smart Balance
1/2 cup fat free low sodium chicken broth


Mix pumpkin and ricotta.  Spoon 1 1/2 tsp of mixture in the center of each wonton wrapper.  Put water on your finger and wet the edges of the wrapper.  Fold over in a triangle, press together edges and run a fork around the edges.  Some of the filling may spill out - totally ok!  Put 4 at a time in boiling salted water until they float to the top.




For the sauce, bring all ingredients to a simmer and reduce a bit.  When raviolis are done, drop into simmering sauce and swirl around.  Pour everything into serving dish and top with Pecorino or Parmesan cheese if you like.


Calories: 268 for 8 raviolis or 33 1/2 calories per ravioli

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