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- 1.25 cups canned pumpkin (about one 15 oz can)
- 2 tbsp dry whole wheat breadcrumbs
- 2 tbsp fresh grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp minced fresh sage
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 30 round wonton wrappers
- 1 tbsp cornstarch
- Cooking spray
- 1 cup fat-free milk
- 1 tbsp all-purpose flour
- 1.5 tbsp butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tbsp chopped walnuts, toasted
- 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 freshly 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 tablespoons butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons chopped hazelnuts, toasted
- Nutritional Info Per Serving: 250 Calories, 9.1g Fat (4.5g Saturated), 636mg Sodium, 33g Carbs, 9.5g Protein, 3.1g Fiber
- 1.25 cups canned pumpkin (about one 15 oz can)
- 2 tbsp dry whole wheat breadcrumbs
- 2 tbsp fresh grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp minced fresh sage
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1 tbsp cornstarch
- 1 cup fat-free milk
- 1 tbsp all-purpose flour
- 1.5 tbsp butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tbsp chopped walnuts, toasted
View Full Recipe at The Picky Eater: A Healthy…
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kin-ravioli-recipe/%3C/p%3E%3Cp%3ERecipe%20by:%20The%20Picky%20Eater,%20pickyeaterblog.com%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ECooking,%3C/p%3E%3Cp%3Edinner,%3C/p%3E%3Cp%3EHealthy,%3C/p%3E%3Cp%3EItalian,%3C/p%3E%3Cp%3Epasta,%3C/p%3E%3Cp%3ERecipes,%3C/p%3E%3Cp%3EVegetarian%3C/p%3E){kind=link}