Spoon pumpkin on to several layers of 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, sage, pepper and nutmeg. Working with 1 wonton wrapper at a time, spoon 2 tsp pumpkin mixture into the center of the wonton wrapper. Brush edges with water and fold in half, pressing edges firmly to form a half-moon. Place on a large baking sheet covered with cornstarch. Repeat procedure with remaining wrappers and pumpkin filling.
Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan; 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 Tbsp gorgonzola sauce. Sprinkle each serving with 1.5 tsp hazelnuts. Serve immediately.
Originally Submitted
3/23/2012
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