Pumpkin Ravioli

There's good news and bad news about this dish. Good news: it is YUMMY. Bad news: it does not really make for good leftovers, and it's a bit tricky. More good news: it's worth it. The pumpkin is really the star - usually I'm only automatically on the bandwagon if it's made into something sweet, but this dish is really delicious with the cheese, and it's pretty low-calorie. Plus, pumpkin is on the list, remember?

Very few ingredients and good for you. What are you waiting for?

Please forgive the mediocre pictures lately. Utah winter time doesn't make it easy to shoot in natural light unless you're cooking around 4pm.

Pumpkin Ravioli

recipe from here

serves 4 (6 ravioli per serving)

1 cup pumpkin

1/3 cup grated Parmesan cheese

1/4 tsp table salt

1/8 tsp black pepper

24 wonton wrappers

1/2 cup chicken broth

1 Tbsp butter or olive oil (will change the flavor)

Chopped or dried parsley 

Combine first 4 ingredients and mix well. Place about 2 teaspoons of pumpkin mixture in the middle of a wonton wrapper. Moisten the edges of the wrapper with water and bring the opposite sides together to form a triangle. Pinch the edges together firmly to seal.

Place ravioli in a large saucepan of boiling water with a pinch of salt, cook 7 minutes and drain in a colander. Put the chicken broth and butter in a separate saucepan and bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley and serve. Enjoy!