Easy Baked Pumpkin Ravioli

POPSUGAR.COM(1)
10Ingredients
40Minutes
70Calories

Ingredients

US|METRIC
  • 56 wonton wrappers
  • 3/4 cup pumpkin puree
  • 1 cup low fat ricotta
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • 1/8 teaspoon pepper (fresh)
  • 1 teaspoon egg white
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup tomato sauce (your choice)
  • fresh sage (finely chopped)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    70Calories
    Sodium9% DV210mg
    Fat2% DV1.5g
    Protein6% DV3g
    Carbs3% DV10g
    Fiber2% DV<1g
    Calories70Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol5mg2%
    Sodium210mg9%
    Potassium45mg1%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber<1g2%
    Sugars0g0%
    Vitamin A20%
    Vitamin C2%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sari B. 2 years ago
    The taste is pretty strong and doesn't mesh well with the pasta sauce. It's more tolerable if it's smothered in sauce and Parmesan, but I think its safe to say I'll never make it again. We weren't able to get the pasta-like texture either and we only had it in the oven for 3-4 minutes. I am going to try to use the rest of my cheese and wonton wrappers to make plain cheese "ravioli" by leaving out the pumpkin and nutmeg and maybe lowering the heat that I cook it at. It's a clever idea! Hopefully we can make it work in a way we like in the future.

    PlanShop