Chef Time!

Chef Time!

Monday, October 29, 2012

Pumpkin Everywhere!


Are you into the pumpkin flavor this Fall? As soon as Fall hit, there was pumpkin flavored everything.  Yum!  I obviously still can't get enough.  However, those pumpkin spiced lattes, pumpkin muffins, and pumpkin pies are loaded with calories.

pumpkin ravioli

So, try this delicious and healthy pumpkin ravioli recipe instead.  It's a tasty dish that's low-cal and packed with protein, with 10 grams of protein per serving.  Wow!  Sounds like a great post-workout meal idea after an in-home personal training session. And did I mention it's easy? All you need to do is grab some wonton wraps at the grocery store and bake.  Fabulous! 
Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.
Pumpkin Ravioli
1 c. canned pumpkin
1/3 c. grated Parmesan cheese
¼ tsp. salt
1/8 tsp. black pepper
24 wonton wrappers
1 tsp. salt
½ c. chicken broth
1 ½ tbsp. unsalted butter
Chopped parsley
Combine 1 cup pumpkin, 1/3 cup Parmesan, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place ½ cup broth and 1 ½ tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

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