Savory Pumpkin Ravioli with Creamy Gorgonzola Sauce and Hazelnuts
This delightful dish transports you to a rustic Italian kitchen, where the flavors of autumn come alive. Made with tender homemade pumpkin-filled ravioli, this recipe is wonderfully complemented by a creamy, peppery Gorgonzola sauce that adds an indulgent touch. Infused with aromatic herbs and finished with the crunch of toasted hazelnuts, it’s a perfect choice for gatherings or special family dinners. Rich in flavor yet comforting, this dish embodies the essence of cooking with love. Credit to Laura Martin of Cooking Light, November 2007, I've made a few enhancements to tailor it to our tastes, but feel free to personalize it as you see fit!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
canned pumpkin
1 1/4 cups (drained)
panko breadcrumbs
2 tablespoons (none)
Parmesan cheese
2 tablespoons (freshly grated)
salt
1/2 teaspoon (none)
minced shallot
1/2 teaspoon (none)
fresh rosemary
1/4–1/2 teaspoon (finely minced (optional))
black pepper
1/4 teaspoon (freshly ground)
wonton wrappers
30 (none)
cornstarch
1 tablespoon (for pan dusting)
olive oil cooking spray
as needed (for coating)
nonfat milk
1 cup (none)
all-purpose flour
1 tablespoon (none)
butter
1 1/2 tablespoons (unsalted)
Gorgonzola cheese
1/2 cup (crumbled)
hazelnuts
3 tablespoons (chopped and toasted)
Instructions
1
1. Start by preparing the pumpkin filling. Spoon the canned pumpkin onto layers of heavy-duty paper towels and spread it to a 1/2-inch thickness. Cover with additional paper towels and let it sit for 5 minutes to drain excess moisture. Transfer the drained pumpkin to a medium bowl.
2
2. Stir in panko breadcrumbs, grated Parmesan cheese, salt, minced shallot, fresh rosemary (if using), and black pepper into the pumpkin until well combined.
3
3. To assemble the ravioli, take one wonton wrapper at a time and place it on a clean surface. Cover the remaining wrappers with a damp towel to prevent drying. Spoon about 2 teaspoons of the pumpkin mixture onto the center of the wrapper. Moisten the edges of the wrapper lightly with water. Fold the wrapper in half to create a half-moon shape, pressing the edges firmly with your fingers to seal completely. Transfer each ravioli onto a large baking sheet sprinkled with cornstarch. Repeat with the remaining wrappers and filling.
4
4. Bring a large pot of water to a gentle simmer. Carefully add half of the ravioli to the pot, ensuring they have enough space to float without sticking together. Cook for about 4 minutes or until they rise to the surface and are tender. Use a slotted spoon to remove the cooked ravioli and transfer them to a plate. Lightly coat them with olive oil spray to prevent sticking. Keep warm while you cook the remaining ravioli.
5
5. For the creamy Gorgonzola sauce, combine the nonfat milk and flour in a saucepan, whisking until smooth. Heat over medium-high until it reaches a boil, stirring constantly. Cook for 1 minute until the sauce thickens, then remove from heat and add the butter, stirring until melted. Gently fold in the crumbled Gorgonzola cheese, seasoning with salt and plenty of freshly ground pepper to taste.
6
6. To serve, place five ravioli in each shallow bowl, then drizzle approximately 3 tablespoons of the Gorgonzola sauce over the top. Sprinkle each bowl with about 1-1/2 teaspoons of toasted hazelnuts or pumpkin seeds for added texture and flavor. Serve immediately and enjoy this comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pumpkin Ravioli with Creamy Gorgonzola Sauce?
It is a rustic Italian-inspired dish consisting of wonton-wrapped pumpkin filling served with a peppery Gorgonzola cheese sauce and toasted hazelnuts.
How do I prepare the canned pumpkin for the filling?
Spread the pumpkin onto heavy-duty paper towels to a 1/2-inch thickness and let it sit for 5 minutes to drain excess moisture.
What are the ingredients for the pumpkin filling?
The filling includes drained canned pumpkin, panko breadcrumbs, grated Parmesan cheese, salt, minced shallot, fresh rosemary, and black pepper.
How much filling should I put in each ravioli?
You should place about 2 teaspoons of the pumpkin mixture in the center of each wonton wrapper.
What type of wrappers are used for this ravioli?
This recipe uses 30 wonton wrappers as a convenient alternative to traditional pasta dough.
How do I seal the ravioli?
Moisten the edges of the wrapper lightly with water, fold it in half to create a half-moon shape, and press the edges firmly to seal.
How do I prevent the wonton wrappers from drying out?
Keep the wrappers you are not currently using covered with a damp towel.
What is the purpose of cornstarch in this recipe?
Cornstarch is used to dust the baking sheet to prevent the assembled ravioli from sticking.
How long do the ravioli need to cook?
They should be simmered for about 4 minutes or until they rise to the surface and are tender.
How do I prevent the cooked ravioli from sticking together?
After removing them from the water, lightly coat the ravioli with olive oil cooking spray.
What ingredients are needed for the Gorgonzola sauce?
The sauce is made from nonfat milk, all-purpose flour, unsalted butter, and crumbled Gorgonzola cheese.
How do I thicken the Gorgonzola sauce?
Whisk the milk and flour together in a saucepan, bring to a boil over medium-high heat, and cook for 1 minute while stirring constantly.
When should I add the Gorgonzola cheese to the sauce?
The cheese should be gently folded into the sauce after the butter has melted and the pan has been removed from the heat.
What can I use as a garnish for this dish?
You can sprinkle the dish with toasted, chopped hazelnuts or pumpkin seeds.
How many ravioli should be served per person?
The recipe suggests serving five ravioli per shallow bowl.
How much sauce goes on each serving?
Drizzle approximately 3 tablespoons of the creamy Gorgonzola sauce over each bowl of ravioli.
Is the rosemary in the filling mandatory?
No, the fresh rosemary is optional but adds a nice aromatic flavor to the pumpkin.
What type of milk is recommended for the sauce?
The recipe specifies using nonfat milk for the Gorgonzola sauce.
Can I use salted butter for the sauce?
The recipe calls for unsalted butter, but you can use salted if you adjust the added salt accordingly.
Who is credited with the original version of this recipe?
The recipe is based on a creation by Laura Martin from Cooking Light, November 2007.
Is this a good recipe for entertaining?
Yes, its rich flavor and elegant presentation make it perfect for dinner parties or special family gatherings.
What is the flavor profile of this dish?
It is savory and comforting, combining the sweetness of pumpkin with the sharp, peppery notes of Gorgonzola.
Can I use something other than hazelnuts for crunch?
Yes, pumpkin seeds are a great alternative to hazelnuts for adding texture.
How many wonton wrappers are required?
You will need exactly 30 wonton wrappers for this recipe.
Should the water be at a rolling boil?
No, you should bring the water to a gentle simmer to avoid breaking the delicate ravioli.
What kind of Parmesan should I use?
Freshly grated Parmesan cheese is recommended for the best flavor in the filling.
What should I use to remove the ravioli from the water?
A slotted spoon is best for carefully removing the ravioli from the simmering water.
Does the sauce require black pepper?
Yes, seasoning the sauce with plenty of freshly ground black pepper is recommended to complement the Gorgonzola.
How thick should the pumpkin be spread for draining?
It should be spread to a 1/2-inch thickness on the paper towels.
What tags describe this recipe?
Tags include pasta, pumpkin, ravioli, gorgonzola, hazelnuts, comfort food, and autumn recipe.