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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For filling, in a medium skillet cook onion and garlic in 1 teaspoon hot butter over medium heat about 3 minutes or until onion is tender.

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  • Meanwhile, in a food processor combine the 2 tablespoons parsley and 1 teaspoon of the rosemary. Cover and pulse until mixture is finely chopped. Add pumpkin, 1/4 cup Parmesan cheese, the onion mixture, 1/8 teaspoon of the salt, and the pepper. Cover and pulse until just combined.

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  • Working with 2 wonton wrappers at a time, top each wrapper with a scant tablespoon of the filling. Brush edges of wrappers with water; fold one corner over filling to meet the opposite corner, forming triangles. Press down around filling to force out any air and to seal edges well. Cover filled ravioli with a dry kitchen towel while filling remaining wrappers.

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  • For sauce, in a large skillet heat the remaining 3 tablespoons butter over medium heat. Stir the remaining 1/8 teaspoon salt and the flour into the butter; cook and stir 1 minute. Add the milk all at once; cook and stir until mixture is thickened and bubbly. Cook 1 minute more. Remove from heat; stir in the remaining 1/4 teaspoon rosemary. Cover and keep warm.

Instructions Checklist
Instructions Checklist
  • Cook ravioli in gently boiling water 2 to 3 minutes or until tender, gently stirring occasionally. Using a slotted spoon, transfer ravioli to serving plates. Spoon sauce over ravioli. Sprinkle remaining 2 tablespoons Parmesan cheese, and, if desired, toasted almonds, additional parsley, and freshly grated nutmeg.

Nutrition Facts

321 calories; 12 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 34 mg cholesterol; 663 mg sodium. 216 mg potassium; 40 g carbohydrates; 3 g fiber; 11 g sugar; 12 g protein; 0 g trans fatty acid; 10266 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 53 mcg folate; 0 mcg vitamin b12; 301 mg calcium; 3 mg iron;

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