For our Friday night dinner, I tried a new recipe from Cooking Light for Pumpkin Ravioli with Gorgonzola Sauce. We also had a spinach salad with toasted walnuts, strawberries, a little
Gorgonzola cheese, and a raspberry vinaigrette. Then there was some garlic bread to top it off. I will post about the delicious dessert another day.
Pumpkin Ravioli with Gorgonzola Sauce
1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
1 cup fat free milk
1 tablespoon all purpose flour
1 1/2 tablespoons butter
1/2 cup (2 oz.) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted ( I used toasted walnuts)
- Spoon pumpkin onto several layers of heavy duty paper towels, spread to 1/2-inch thickness and cover with more paper towels. Let stand 5 minutes. Scrape pumpkin into a medium bowl using a rubber spatula and stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
- Working with 1 wonton wrapper at a time, spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly to seal. Place on a large baking sheet sprinkled with cornstarch. Repeat with remaining wonton wrappers and pumpkin mixture.
- Fill a large Dutch oven with water and bring to a simmer. Add half the ravioli to the pot. Cook ravioli for 4 minutes (do not boil), or until done, stirring gently. They should float when perfectly cooked. Remove ravioli with a slotted spoon, lightly coat with cooking spray and keep warm. Repeat with remaining ravioli.
- Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil and cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts, then gently stir in Gorgonzola.
- Serves 6 - 5 ravioli, 3 tablespoons Gorgonzola sauce, and 1 1/2 teaspoons of nuts per serving. Serve immediately.
The salad is something my mom made for me a while back when she was trying to recreate a salad she had at a restaurant. The recipe is my own approximation of how I make it and you can adjust the amounts to suit your own taste.
For each single serving salad:
2 cups baby spinach
1/2 cup sliced strawberries
2 tablespoons crumbled Gorgonzola cheese
2 tablespoons toasted walnuts
2 tablespoons raspberry vinaigrette (I like Annie's Naturals)
This is a very simple salad to make, yet it seems a little fancy and special to me. Yummy too!