Pumpkin Ravioli with Broth Recipe

Name: Pumpkin Ravioli with Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 large leek with white and light green parts, rinsed and thinly sliced (1 1/4 cups); 1 14-oz. can low-sodium vegetable broth; 1 Tbs. chopped fresh sage (or 1 tsp. dried sage); ⅛ tsp. ground white pepper; 1/4 cup water; 1 Tbs. cornstarch; 1 15-oz. can pureed pumpkin; 1/4 cup freshly grated Parmesan cheese, optional; 1/2 tsp. fennel seeds, coarsely crushed; 1/4 tsp. salt; 1/4 tsp. freshly grated nutmeg; 1 10-oz. pkg. won ton skins; 1 large egg, beaten

Servings: persons

1 Tbs. olive oil
1 large leek with white and light green parts, rinsed and thinly sliced (1 1/4 cups)
1 14-oz. can low-sodium vegetable broth
1 Tbs. chopped fresh sage (or 1 tsp. dried sage)
⅛ tsp. ground white pepper
1/4 cup water
1 Tbs. cornstarch
1 15-oz. can pureed pumpkin
1/4 cup freshly grated Parmesan cheese, optional
1/2 tsp. fennel seeds, coarsely crushed
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1 10-oz. pkg. won ton skins
1 large egg, beaten

1
To make Broth: Warm oil over medium heat in nonstick skillet.
2
Add leek, and cook, stirring, 5 minutes, or until softened.
3
Add broth, sage, and pepper, and simmer 5 minutes.
4
Mix water and cornstarch in bowl.
5
Add to broth, and simmer, stirring, 3 minutes or until slightly thickened.
6
You can make Broth up to 2 hours ahead; just reheat before serving.
7
To make Ravioli: Mix pumpkin, cheese, if using, fennel, salt, and nutmeg in bowl.
8
Place 1 tsp.
9
filling on middle of each won ton skin.
10
Brush won ton edges with egg wash, and fold into triangle shape, pressing down to seal edges.
11
Ravioli may be placed in plastic freezer bag and frozen up to 2 months.
12
To cook: Drop ravioli into large pot of boiling water.
13
Cook 5 to 8 minutes, until pasta is al dente.
14
Drain well, and transfer to shallow serving bowls.
15
Top with warm Broth.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 large leek with white and light green parts, rinsed and thinly sliced (1 1/4 cups), 1 14-oz. can low-sodium vegetable broth, 1 Tbs. chopped fresh sage (or 1 tsp. dried sage), and more.

Yes, Pumpkin Ravioli with Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Ravioli with Broth

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