It’s officially pumpkin season! Let the pumpkin games begin! We’re all about pumpkins—we’ve been to the pumpkin patch, carved our pumpkins, Tammy’s daughters have painted faces on their pumpkins (well Summer did, Riley made a gray “tornado-like swirl” face on hers [admittedly, probably not her best work), and now we’re gearing up to roast the seeds (aka- pepitas) and cook with the pumpkins! After all, pumpkins can help to keep your heart healthy with their fiber and antioxidants, protect your skin from the sun and inflammation and keep it clear with its’ beta carotene, and can boost your immune system with its’ powerful antioxidants!
We want to get the pumpkin cooking, well, cookin’… so let’s kick-off pumpkin season with this pumpkin ravioli!
Psst… as registered dietitians and personal trainers we’ve been whipping up many waist-line friendly, fiber-packed pumpkin delights! Please feel free to search this site for more– and here are a few to try:
Sweet Potato Wedges with Pumpkin Dip
Mash & Mix Microwave Pumpkin Spiced Apple Oatmeal Cookie
Pumpkin Ravioli
Serves: 6 servings of 4 ravioli each
Ingredients
- 1 cup canned pumpkin
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 24 wonton wrappers1/2 cup chicken broth
- 1 tbsp unsalted butter
- Chopped parsley
Directions
- Combine pumpkin, Parmesan, salt, and pepper cinnamon and nutmeg in a medium sized bowl
- Place pumpkin mixture (about 2 teaspoons per wonton) in the center of each wonton wrapper. Use water to moisten the edges of the wonton dough. Form a triangle with the dough by bringing 2 opposite sides of the wonton. Pinch the edges to seal the ravioli completely, making sure no pumpkin mixture is oozing out.
- Use a large saucepan to boil water. Cook for 7 minutes and drain using a colander.
- Place butter in pan with chicken broth and bring to a boil. Add ravioli, tossing lightly. After coated, sprinkle with parsley.
- Enjoy!!
Nutrition Facts: 148 calories, 4 g fat, 2 g saturated fat, 360 mg sodium, 22 g carbs, 2 g fiber, 1 g sugar, 6 g protein
- 1 cup canned pumpkin
- ⅓ cup grated Parmesan cheese
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- 24 wonton wrappers1/2 cup chicken broth
- 1 tbsp unsalted butter
- Chopped parsley
- Combine pumpkin, Parmesan, salt, and pepper cinnamon and nutmeg in a medium sized bowl
- Place pumpkin mixture (about 2 teaspoons per wonton) in the center of each wonton wrapper. Use water to moisten the edges of the wonton dough. Form a triangle with the dough by bringing 2 opposite sides of the wonton. Pinch the edges to seal the ravioli completely, making sure no pumpkin mixture is oozing out.
- Use a large saucepan to boil water. Cook for 7 minutes and drain using a colander.
- Place butter in pan with chicken broth and bring to a boil. Add ravioli, tossing lightly. After coated, sprinkle with parsley.
- Enjoy!!