Pumpkin Ravioli

Pumpkin Ravioli

Photo by Denise H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    * 1 cup canned pumpkin

  • * ⅓ cup grated Parmesan cheese

  • ¼

    * ¼ teaspoon salt

  • * ⅛ teaspoon black pepper

  • 24

    * 24 wonton wrappers

  • 1

    * 1 teaspoon salt

  • ½

    * ½ cup chicken broth

  • * 1½ tablespoons unsalted butter

  • * Chopped parsley

Directions

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley. Nutritional Information Calories: 162 Fat: 5g (sat 4g,mono 1g,poly 0.0g) Cholesterol: 17mg Protein: 6g Carbohydrate: 22g Fiber: 2g Iron: 2mg Sodium: 505mg Calcium: 102mg


Nutrition

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