A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.

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Recipe Summary

prep:
25 mins
cook:
19 mins
additional:
5 mins
total:
49 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.

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  • Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.

  • Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.

  • Chill ravioli until filling is set, 5 to 10 minutes.

  • Preheat oven to 250 degrees F (120 degrees C).

  • Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.

  • Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.

Cook's Notes:

Substitute chicken broth for the vegetable broth if desired.

For a sauce that's not waistline-friendly, try this browned butter sauce: Melt 3/4 butter in a large, heavy saucepan over medium heat and cook until browned and fragrant, about 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

Nutrition Facts

546 calories; protein 17.2g; carbohydrates 109.6g; fat 4.4g; cholesterol 18.9mg; sodium 1124.8mg. Full Nutrition
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