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Pumkin Ravioli with Gorgonzola Sauce
Submitted by: badof
This flavorful vegetarian dish is homemade and sure to be a hit. The homemade Gorgonzola sauce is the perfect addition to the pumpkin ravioli.
Ingredients
- 1 1/4 cups canned pumpkin
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 30 round wonton wrappers
- 1 tablespoon cornstarch
- 1 1/2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1/4 cup crumbled Gorgonzola cheese
- 1/4 cup chopped hazelnuts
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Method
Spoon pumpkin over several layers of heavy duty paper towel, spread to 1/2 inch thickness, and let stand 5 minutes. Place in a medium bowl, stir in bread crumbs, Parmesan, salt, sage, pepper and nutmeg. Working with one wonton wrapper at a time, cover remaining wrappers with damp towel to keep from drying. Spoon 2 teaspoons pumpkin mixture into center of wrapper. Brush edges of wrapper with water, then fold in half, to form a half moon. Press edges firmly with fingers to seal. Place ravioli on a large baking sheet sprinkled with cornstarch. Repeat with remaining wrappers and pumpkin. Fill a large Dutch oven with water and bring to a simmer. Add half of ravioli to pan, covering remaining ravioli with a damp towel to keep from drying out. Cook 4 minutes, or until ravioli float to top, but do not boil, stirring gently. Remove ravioli with slotted spoon. Lightly coat ravioli with cooking spray and keep warm. Repeat with remaining ravioli. In a medium size saucepan, melt butter over medium heat then whisk in flour. Remove from heat and gradually whisk in milk. Return pan to heat, bring to a boil, whisking constantly, until thickened. Remove from heat, and stir in Gorgonzola. To serve, place ravioli in serving dish, pour Gorgonzola sauce over ravioli, and sprinkle with hazelnuts.
Notes:
Number of Servings: 6
Submitted by: badof ( See all of badof Recipes )
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