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Reader Recipe: Pumpkin Ravioli With Gorgonzola Sauce

Earlier this week, I shared the beautiful pumpkin wontons that TeamSugar whipped up for us. A few days after Team posted her recipe, llendril posted hers for Pumpkin Raviolis With Gorgonzola Sauce. I love that, while they're on the opposite ends of the sweet-savory spectrum from each other, they are both beautiful little packets of pumpkin joy. Llendril's recipe, which also uses wonton wrappers, looks like a delicious way to treat yourself to a hearty Autumn meal. To get the recipe,

Recipe from TeamSugar member llendril

'tis the season for fantastic food

and can i say how much i absolutely love it when the best thing that i have eaten in recent memory is something that i actually made myself?
granted, that's not the biggest accomplishment ever. because i naturally will know what i expect to enjoy before choosing a recipe. but the recipe in question is particularly amazing. i have had it dog eared since my november issue of cooking light arrived in the mail. i got off work early today, i wasn't afraid of the grocery stores (as i have been for the past week or so), and i wanted to finally cook something for the first time a while. here's how it all went down.

pumpkin ravioli with gorgonzola sauce
adapted from cooking light magazine, november 2007

for the ravioli:

* 1.25 cups canned pumpkin
* 2 tablespoons panko bread crumbs
* 2 tablespoons grated parmesan cheese
* 1/2 teaspoon kosher salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 wonton wrappers (i could only find square)
* 1 tablespoon corn starch
* cooking spray

1) spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes
2) scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg
3) working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed raviolo on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone (hopefully both with occur simultaneously)
4) fill a large dutch oven with water. bring water to a simmer. place half of the ravioli into the water and cook until they start to float (do not boil). remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go

for the sauce:

* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1.5 tablespoon butter
* 1/2 cup crumbled gorgonzola
* 3 tablespoons chopped toasted hazelnuts

1) whisk together milk and flour in a saucepan
2) bring to a boil and cook for about a minute, stirring constantly
3) remove from heat. stir in butter until it is melted
4) stir in gorgonzola
5) place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts


with roasted asparagus on the side.


pellet helped a little tonight =)


to show what an actual bite looked like . . .

and, basically, wow. these were good. i've never been a huge fan of gorgonzola on its own (is anyone?). but i could tell that, with all of the different components to this dish, it was going to taste wonderful. even the wonton wrappers added a great doughy taste and texture to the meal that i wouldn't have really expected. the hazelnuts were a perfect topping-- the nuttiness took away a little bit of the gorgonzola's bite.
the only thing i believe i would do differently the next time i make this is add a bit more sage. even though the entire package was absolutely delectable, i think a tiny bit extra of that flavor would have made it just slightly more special.

again and again, yay for fall ingredients. and i hope everyone had a lovely thanksgivin

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bawp125 bawp125 8 years
just made this for my boyfriend, along with lemon asparagus, and we both loved it! thanks for the yummy recipe!!
dpbluiz13 dpbluiz13 8 years
I made this recipe for dinner last night along with Roasted Asparagus, a salad with endive and bibb lettuce, sun-dried tomatoes, scallions, walnuts, blue cheese crumbles and a balsamic vinaigrette along with focaccia bread and pumpkin ale. It was a HIT! I admit, making the ravioli (double batch) was tedious, but well worth it. My husband and kids loved it. Best of all it was a pretty healthy meal and a great way to get everyone to eat vegetables. Thanks for the great idea.
crispet1 crispet1 8 years
Wow, this sounds fabulous!
crispet1 crispet1 8 years
Wow, this sounds fabulous!
PrincessTracy PrincessTracy 8 years
Wow...this sounds really good!!! I don't think I want to put in all that effort though...I know it won't be appreciated.
aimeeb aimeeb 8 years
Sage, a must have...
aimeeb aimeeb 8 years
Sage, a must have...
mamaseacat mamaseacat 8 years
Great easy recipe and it sounds and looks delicious! Thanks llendril. I love how Pellet helped. So cute! That made me laugh out loud. :)
llendril llendril 8 years
mmmm. bread pudding is one of my favorite desserts, michichan!
michichan michichan 8 years
This would pair fantastically with a cinnamon bred pudding.
michichan michichan 8 years
I nevr would have thought of the gorgonzola.
aimeeb aimeeb 8 years
I agree, great photos. :)
aimeeb aimeeb 8 years
I agree, great photos. :)
nancita nancita 8 years
This recipe might be a bit over my head, but gorgonzola and pumpkin ravioli are two of my favorite things. Great photos, too.
MrsJMLouws MrsJMLouws 8 years
I've made this before, it's absolutely delish. Sometimes squash/pumkin flavored things are too sweet, but this had great flavor!
terrormisu terrormisu 8 years
I was just searching the sugar site for a butternut squash ravioli recipe this morning, but this sounds even better!I desire these squashy raviolis with all me squash-lusting innards, I really dooo. If only I had a functional kitchen. D=
terrormisu terrormisu 8 years
I was just searching the sugar site for a butternut squash ravioli recipe this morning, but this sounds even better! I desire these squashy raviolis with all me squash-lusting innards, I really dooo. If only I had a functional kitchen. D=
emalove emalove 8 years
This looks delicious, I would love to eat that for dinner tonight!
meijan415 meijan415 8 years
very inspiring! certainly will try the recipe. thank you for sharing!
misslarue misslarue 8 years
I love pumpkin ravioli! Maybe I'll try this this weekend.
slumberlite slumberlite 8 years
I'm lazy, and not likely to make the ravioli, but I did have some pumpkin ravioli that I got from Whole Foods recently that were lush. I want to buy some more and try this sauce on them, as I loooooove Gorgonzola!!!
UrbanBohemian UrbanBohemian 8 years
I've had pumpkin ravioli before and it was really yummy. The pictures make this look slightly appetizing for me personally, but you can't judge a book by its cover. I'd still try it!
glittertwist glittertwist 8 years
Yum! I love everything Pumpkin! It looks deeeeeeeeeelicious!
DesignRchic DesignRchic 8 years
Wow, these look so yummy!
DesignRchic DesignRchic 8 years
Wow, these look so yummy!
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