Baked Pumpkin Ravioli

Looking for a new pumpkin recipe to try? Look no further, this baked pumpkin ravioli is a quick and easy meal to put together.

Baked Pumpkin Ravioli
Serves: 5-7/ Makes 28 raviolis (serving size = 4)/ 204 calories per serving

Ingredients
  • 56 Wonton wrappers
  • 3/4 Cup pumpkin puree
  • 1 Cup low-fat ricotta
  • 1 tsp salt
  • 1/8 tsp fresh pepper
  • 1 tsp nutmeg
  • 1 tsp egg white
  • 1 tsp olive oil
  • 1/4 cup tomato sauce of your choice
  • Fresh sage, finely chopped
Directions
  1. Preheat over to 350 degrees F.
  2. Lightly spray a baking sheet with cooking oil.
  3. Mix pumpkin puree, ricotta, salt, pepper, and nutmeg together in a large bowl.
  4. Dollop one healing TBSP of the pumpkin ricotta mix in the center of half (26) the wonton wrappers.
  5. Brush a little egg white around the mixture to the edge of each wrapper.
  6. Place the remaining wrappers on top of the wonton wrappers with filling - press down around the filling. 
  7. Press fork down around the edges to seal the ravioli.
  8. Lightly brush each ravioli with olive oil. 
  9. Bake 7-9 minutes depending on the texture you like (less time = more pasta like ravioli and more time = a crunch around the edges).
  10. Move cooked ravioli to a paper towel for a few minutes. Top with tomato sauce and sprinkle with sage. 
Enjoy!

Comments

  1. Sounds fun to make with my daughter!

    ReplyDelete
  2. Easy recipe - I replaced the red sauce with diced tomatoes (good fresh flavor) adding sage, thyme, garlic and black pepper before sautéing. Tasty!

    ReplyDelete

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