Tender Pumpkin “Ravioli”

Jennifer Iserloh
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Tender Pumpkin Ravioli

Serves 8

1 cup pure pumpkin puree
1 cup grated Parmesan, divided
½ tsp salt
1 egg
48 round wonton wrappers
2 Tbsp flax oil 
2 lemons, zested 
½ cup chopped toasted walnuts 
2 sprigs rosemary, leaves removed and chopped

Place pumpkin in a medium bowl along with half the Parmesan and salt. Stir well. Crack egg in separate small bowl and whisk well with a fork.

Set out a baking sheet covered with waxed paper. Working with one wonton wrapper at a time, place 1 teaspoon of pumpkin filling into center of wrapper. Dip your finger into the egg mixture and run it along the edge of the wrapper. Fold wrapper over filling and press edges to seal. Transfer stuffed wontons/ravioli to two baking sheets. Repeat with remaining wonton wrappers. 

Place flax oil in a large bowl. Bring a stockpot of water to a boil. Working in batches, cook the raviolis 3 to 4 minutes, or until the dough is tender. Using a slotted spoon, transfer cooked ravioli to the bowl with the oil and toss to keep them from sticking. Repeat with remaining ravioli. Once all raviolis are cooked, transfer them to a platter.

Garnish with walnuts, lemon zest, remaining Parmesan and rosemary. Serve immediately.

Nutrition facts (per serving): calories 238, fat 10 g (sat. fat 1.16 g), cholesterol 28 mg, protein 7 g, carbohydrates 32 g, sodium 503 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef

October 2013