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.
Ingredients
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
- Preheat over to 350 degrees F.
- Lightly spray a baking sheet with cooking oil.
- Mix pumpkin puree, ricotta, salt, pepper, and nutmeg together in a large bowl.
- Dollop one healing TBSP of the pumpkin ricotta mix in the center of half (26) the wonton wrappers.
- Brush a little egg white around the mixture to the edge of each wrapper.
- Place the remaining wrappers on top of the wonton wrappers with filling - press down around the filling.
- Press fork down around the edges to seal the ravioli.
- Lightly brush each ravioli with olive oil.
- Bake 7-9 minutes depending on the texture you like (less time = more pasta like ravioli and more time = a crunch around the edges).
- Move cooked ravioli to a paper towel for a few minutes. Top with tomato sauce and sprinkle with sage.
Sounds fun to make with my daughter!
ReplyDeleteLet me know how it goes! :)
DeleteEasy recipe - I replaced the red sauce with diced tomatoes (good fresh flavor) adding sage, thyme, garlic and black pepper before sautéing. Tasty!
ReplyDelete