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   Pumpkin Ravioli with Gorgonzola Sauce

1-1/4 cups canned pumpkin
2 Tbsp. dry breadcrumbs
2 Tbsp. fresh grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. minced fresh sage
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
30 round wonton wrappers
1 Tbsp. cornstarch
Cooking spray
1 cup fat-free milk
1 Tbsp. all-purpose flour
1-1/2 Tbsp. butter
1/2 cup (2 oz.) crumbled Gorgonzola cheese
3 Tbsp. chopped hazelnuts, toasted

  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 wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 Tbsp. pumpkin mixture into the 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 a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a 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. 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. Place 5 ravioli in each of 6 shallow bowls and drizzle each serving with 3 Tbsp. Gorgonzola mixture. Sprinkle each serving with 1-1/2 tsp. hazelnuts. Serve immediately. Makes 6 servings.

 

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