Pumpkin Ravioli with Gorgonzola Sauce
Cooking Light - Novemeber 2007

You can assemble the ravioli a day ahead, cover with plastic wrap and refrigerate. the ravioli will float when they are perfectly cooked.

INGREDIENTS

1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmigiano-Reggiano
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
30 wonton wrappers
1 ablespoon cornstarch
Cooking spray
1 cup fat-free milk
1 tablespoon all purpose flour
1 1/2 tablespoon butter
1/2 cup (2 ounces) crumbled Gogonzola Dolce cheese
3 tablespoons chopped hazelnuts, toasted

DIRECTIONS

1. Spoon pumpkin onto several layers of heavy-duty paper towels and spread 1/2 inch thickness. Cover with additional towels; let stand 5 minutes. Scrape into a medium bowl using rubber spatula. Stir in breadcrumbs and Parmigiano-Reggiano cheese, salt, minced sage, pepper, and nutmeg.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half moon. Place on large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

3. Fill a large Dutch oven with water; bring to simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray and keep warm. Repeat procedure with remaining ravioli.

4. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. gently stir in Gorgonzola.

5. Place 5 ravioli in each of 6 shallow bowls and drizzle each serving with 3 tablespoons of Gorgonzola mixture. Sprinke each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Yield: 6 Servings
Serving Size: 5 raviolis
Serve with chilled Chardonnay