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