Pumpkin Ricotta Ravioli

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.

• Preparation Time: 25 mins
• Cooking Time: 19 mins
• Total Time: 44 mins
• Calories: 546 Calories

Ingredients

• salt and ground black pepper to taste
• ¼ cup balsamic vinegar
• ½ cup ricotta cheese
• 1 clove garlic
• 1 (16 ounce) package wonton wrappers
• cooking spray
• ½ cup vegetable broth, or to taste
• 2 cups pumpkin pie filling
• ½ cup canned cannellini beans

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.