Pumpkin Ravioli with Gongonzola Sauce

We had this for dinner tonight and it was so yummy. The recipe makes 6 servings though, so we halved everything and it still came out good. 

1 1/4 C pumpkin

2 tsp dry breadcrumbs

2 tsp fresh grated parmesan cheese

1/2 tsp salt

1/2 tsp minced fresh sage

1/4 tsp freshly ground pepper

1/8 tsp ground nutmeg

30 round wonton wrappers

1 TBSP cornstarch

Cooking spray

1 C fat free milk

1 TBSP flour

1 1/2 TBSP butter

1/2 C crumbled gorgonzola cheese

3 TBSP chopped hazelnuts 

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 using a rubber spatula. 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 to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with 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 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Calories: 250; Fat: 9.1; Fiber: 1.3