RAVIOLI*****Pumpkin Ravioli with Gorgonzola Sauce - Cooking Light

By Unblond1

Astounding!

Update 17/04/10 - Tried with a new product - PC pumpkin mezzaluna - and basil instead of sage - great again

Update 17/01/13 - Dan had as well, with prosciutto ravioli - he would eat it again so if you're making it ...

Ingredients

• 85 grams PC Sweet Pumpkin Mezzaluna
• 4 tbsp. fat-free milk - don't be tempted to double this, this is just enough as is (I know, I doubled it and threw half away the first time)
• 1 tsp. all-purpose flour
• 1/2 - 3/4 ounce blue cheese of choice
• 1 tsp. hazlenut oil
• 1 tbsp. chopped hazelnuts
• 1 tbsp. chopped salted pumpkin seeds
• 1 tbsp. fresh sage leaves - chiffonade (use basil if you don't have sage)

Details

Servings 1

Preparation

Step 1

* *Saute* flaked or chopped hazelnuts with pumpkin seeds in a tiny bit of hot hazelnut oil for a minute or so then *add* sage leaves, torn in pieces if large, and *saute* just until sage curls and starts to crisp. *Set aside* to top pasta with for serving.

* *Combine* milk and flour in a saucepan, along with salt and pepper to taste and a pinch of grated nutmeg, *stirring* with a whisk. *Bring* to a boil; cook for 1 minute or until thick, *stirring* constantly. *Remove* from heat. *Add* cheese, *stirring* until it melts.

* *Cook* ravioli in boiling salted water until it floats, about four minutes. *Place* ravioli in shallow bowl, and *drizzle* with Gorgonzola mixture. *Sprinkle* with nut mixture and *serve* immediately.

*NUTRITION:*

* Calories - 339
* Fat - 14.5
* Sat Fat - 5.8
* Carbs - 41.2
* Fibre - 3.5
* Protein - 14.9