Pumpkin Ravioli with Gorgonzola Sauce

These ravioli are a little fiddly to make, but you get a lot and can freeze them for later use. You could even double the ravioli recipe easily as cans of pumpkin tend to be really big. I considered making fresh pumpkin mash, but didn't end up having the time and the canned worked just fine. It is also pretty easy to find this time of year. This is a good vegetarian recipe. tasty and low calorie. Its from the November edition of Cooking Light.

Pumpkin Ravioli with Gorgonzola Sauce
(Makes 6 serves)

1 1/4 cups canned pumpkin
2 tbs dry breadcrumbs
2 tbs 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 wonton wrappers
1 tbs cornstarch
cooking spray
1 cup fat free milk
1 tbs all-purpose flour
1 1/2 tbs butter
1/2 cup (2 oz) crumbled Gorgonzola cheese
3 tbs chopped hazelnuts

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

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to for a half moon (or triangle). Place on a large baking sheet sprinkled with cornstarch. Repeat process with remaining wonton wrappers and pumpkin mixture.

3. Fill a large dutch oven with water; bring to a simmer. Add half the 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 with remaining ravioli.

4. 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. gently stir in Gorgonzola.

5. Place 5 ravioli in each of 6 shallow bowls and drizzle each serving with 3 tbs of Gorgonzola mixture. Sprinkle each serving with 1 1/2 tsp hazelnuts. Serve immediately.