October Recipe - Pumpkin Ravioli
INGREDIENTS
1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley
DIRECTIONS
Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.
NUTRITION
- Calories 162
- Fat per serving 5g
- Saturated fat per serving 4g
- Monounsaturated fat per serving 0g
- Polyunsaturated fat per serving 0g
- Protein 6g
- Carbohydrates 22g
- Fiber 2g
- Cholesterol 17mg
- Iron 2mg
- Sodium 505 mg
- Calcium 102 mg
6 Servings (serving size: 4 ravioli)
Recipe courtesy of Health.com