Light and Easy Pumpkin Ravioli Recipe

We lightened this sweet and nutty fall favorite by losing the heavy cream. Our other secret: Wonton wrappers make for perfect, easy "pasta."

1. Combine: 1/2 cup canned pumpkin, 1 lightly beaten egg yolk, 2 tablespoons grated Parmesan, 1 tablespoon breadcrumbs, 1/4 teaspoon kosher salt, 1/8 teaspoon sugar, 1/8 teaspoon black pepper and a pinch of nutmeg in a bowl. In a second bowl, lightly whisk 1 egg white.

2. Arrange: 16 wonton wrappers on parchment paper. Place a rounded teaspoon of pumpkin filling near corner of each wonton. Brush edges with egg white; fold into triangles and press around filling outward. Cover with damp paper towel.

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3. Cook: Ravioli in simmering water in two batches until they float, 4 minutes per batch. Transfer to a serving plate with a slotted spoon.

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4. Melt: 2 tablespoons unsalted butter in a medium pan over medium heat and stir until golden, 3 minutes. Add a handful of sage leaves; remove pan from heat and swirl. Stir in 2 teaspoons dry sherry and season with salt and black pepper.

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5 Drizzle: Butter-sage sauce over ravioli. Top with 2 tablespoons each chopped walnuts and pomegranate seeds.

Serves 4

The Skinny: 228 calories per 4 ravioli, 11 g fat (5 g saturated), 24 g carbs, 2 g fiber, 7 g protein

More: Easy Pasta Dishes Under 500 Calories

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About the Author

Laraine Perri

SELF gives you great advice on being healthy, happy, slimmer, fitter and less stressed.

SELF gives you great advice on being healthy, happy, slimmer, fitter and less stressed.

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