Pumpkin Ravioli with Gorgonzola Sauce

This month's theme for Bridget at 350's Flavor of the Month challenge was Pumpkin. I have a great pumpkin bread recipe, but decided to search for something different. For some reason I had raviolis on my brain. I think it's because while we were making wine (we decided to make Pinot Noir) the group at California Wine Works let us read a review regarding a Pinot Noir that was made at CWW. The person went on saying how great it was and that he was enjoying it while eating some mushroom raviolis. My mouth started watering, what could be better than wine and raviolis. So I started looking and came across a recipe for pumpkin raviolis. Perfect!! The funny thing was when I told Mike that I was going to make raviolis, he was like you remember what happened the last time. (He's referring to the time I tried making raviolis from scratch, dough and filling. To make a long and painful story short, we ended up going out for dinner that night). But I told him this recipe calls for wonton wrappers...so no dough making for me.

Pumpkin Ravioli with Gorgonzola Sauce

1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan Cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
Cooking Spray
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoon butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped walnuts

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl, stir in breadcrumbs, Parmesan, salt, minced sage, pepper and nutmeg.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel), spoon 1-2 teaspoons pumpkin mixture into the center of wrapper. Brush edges with water and fold in half, pressing edges firmly. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large pot with water and bring to a simmer. Add half of ravioli to pan and cook 4 minutes or until done. Remove ravioli with a slotted spoon, lightly coat with cooking spray and keep warm. Repeat with the remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place ravioli on a plate or in a bowl and pour some sauce on top; sprinkle with walnuts.

Enjoy!

My Review: This recipe was really easy to make and I'm definitely going to make it again. Mike even asked for seconds. Too bad I didn't have any left to give him. Oh and we did have wine with them...not a Pinot Noir, but a wine called 7 Deadly Zins. So Good!!!