Pumpkin Ravioli with Gorgonzola Sauce

Pumpkin Ravioli with Gorgonzola Sauce
Photo by www.myrecipes.com

Ingredients

  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 1 cup fat-free milk
  • 1 ¼ cups canned pumpkin
  • 1 ¼ cups canned pumpkin
  • 2 tablespoons dry breadcrumbs
  • ½ teaspoon minced fresh sage
  • + 23 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 30 round wonton wrappers
    • 1 tablespoon cornstarch
    • 2 tablespoons dry breadcrumbs
    • ½ teaspoon minced fresh sage
    • 30 round wonton wrappers
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • 2 tablespoons fresh grated Parmesan cheese
    • Cooking spray
    • 3 tablespoons chopped hazelnuts, toasted
    • ½ cup (2 ounces) crumbled Gorgonzola cheese
    • 1 ½ tablespoons butter
    • 1 tablespoon all-purpose flour
    • ½ teaspoon salt
    • 2 tablespoons fresh grated Parmesan cheese
    • Cooking spray
    • 3 tablespoons chopped hazelnuts, toasted
    • ½ cup (2 ounces) crumbled Gorgonzola cheese
    • 1 ½ tablespoons butter
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon ground nutmeg

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

View full recipe at My Recipes

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