Recipe: Pumpkin Ravioli With Wild Mushrooms

Ravioli filled with this savory pumpkin mousse will delight your family and friends. A mix of wild mushrooms works wonderfully for the broth. Try thinly sliced cremini, shiitakes, chanterelles and morels. You can also use winter squashes or sweet potatoes for the filling.

Ingredients

Ravioli

• 1 shallot, minced
• 3/4 cup pumpkin puree
• 1/4 cup egg substitute
• 2 tablespoons reduced-fat ricotta cheese
• 2 teaspoons minced fresh sage
• 1/8 teaspoon ground nutmeg
• Freshly ground pepper
• 32 wonton wrappers (3.5-inch square), defrosted if frozen
• Kosher salt
• Refrigerated butter-flavored cooking spray

Wild Mushroom-Ginger Broth

• 3 cups fat-free, reduced-sodium chicken broth
• 1/2 pound assorted wild mushrooms, thinly sliced
• 2 teaspoons grated fresh ginger
• 1 garlic clove, crushed
• 2 scallions, white parts and 3 inches of the green, thinly sliced

Directions

1. Coat a nonstick skillet with cooking spray. Sauté the shallot over medium heat until wilted, about 5 minutes. Remove from heat. In a bowl, combine the pumpkin puree, egg substitute, ricotta cheese, sage and nutmeg. Stir in the shallot and pepper. Set aside.
2. Place 8 wontons on the counter and put 1 tablespoon of the pumpkin mousse in the middle of each. Wet the edges of the wonton and place another on top, pressing all around the edges to seal securely. Leave square or cut with a floured glass to make a circle, again making sure that each ravioli is sealed. Place on wax paper and cover with a clean kitchen towel. Place another 8 wontons on the counter and repeat the process. If not cooking immediately, transfer to a cookie sheet, cover and refrigerate.
3. To make the broth, combine the chicken broth, rehydrated and fresh mushrooms, ginger and garlic in a saucepan, bring to a boil, then simmer for 10 minutes. Set aside and keep warm.
4. To cook the ravioli, bring a large pot of lightly salted water to a boil. Reduce to a simmer. Slide in half of the ravioli one at a time and stir gently. Poach for 2 to 3 minutes, until the ravioli rise to the top of the pot. Remove with a slotted spoon and cook the remainder of the ravioli.
5. While the ravioli are cooking, bring the ginger broth back to a simmer.
6. To serve, place 4 ravioli in each of 4 shallow soup bowls. Ladle 3/4 cup broth into each soup bowl. Top with a quarter of the mushrooms and garnish with sliced scallions. Serve immediately.

Ingredient health benefits

• Pumpkin: This seasonal gourd is considered a superfood for its astounding number of benefits. Pumpkin is full of antioxidants like carotenoids that promote a happy heart and lower your risk of cancer. Carotenoids also protect your eye health, along with vitamin A and lutein. Potassium and vitamin C can lower your blood pressure and support your immune system, and fiber helps keep your stomach on schedule. Even pumpkin seeds have their own perks to share!
• Cheese: It’s no secret that cheese is a delicious ingredient in any recipe. In fact, it’s not only good for your taste buds, but also your oral health. Casein, a protein found in cheese, might have the ability to fight bacteria that like to cause trouble in your teeth and gums. Cheese also has probiotics that help your gut thrive, omega-3s for full-body maintenance, and bone-strengthening calcium.
• Nutmeg: This traditional flavor booster isn’t just for pies and pumpkin spice. Nutmeg has antioxidants that help your cells by fighting free radicals, tiny particles that can do a lot of harm if left unchecked. Antioxidants also suppress unwanted and chronic inflammation.
• Pepper: Another spice with more to it than meets the eye, pepper’s robust flavor reduces your need to add more salt to a meal. It also has a compound called piperine that helps your body absorb more of the nutrients it loves from other foods. But that’s not all! Piperine can help suppress unnecessary inflammation throughout your body, which keeps your cells working in peak condition.
• Mushrooms: While they may not appear appetizing at first glance, mushrooms are little powerhouses when it comes to nutrition. They have compounds that support your heart and gut, and they also have vitamins and minerals like selenium, riboflavin (vitamin B2), vitamin B6 and zinc. These nutrients work hard to sustain many essential functions, from preserving your vision to ensuring that wounds heal properly.
• Ginger: Looking for a food that packs a punch in taste and nutrition? Fresh ginger has a compound called gingerol that can help lower inflammation. And when your stomach isn’t living its best life, nibbling on a bit of the peeled root can help with nausea as well. Eating ginger may also help lower your cholesterol, although more research is needed to confirm this.
• Garlic: Though a common staple in kitchens around the world, these papery alliums have extraordinary benefits. Garlic can protect your heart and help your body regulate your blood pressure. And it promotes a healthy immune system in combination with a diet full of fruits and vegetables. Garlic also has antibacterial properties that fight microscopic squatters that enter your kitchen — and your food.

Nutrition information (per serving)

Makes 4 servings

Calories: 280
Total fat: 5 g (0 g saturated fat)
Cholesterol: 10 mg
Sodium: 700 mg
Potassium 657 mg
Total carbohydrates: 55 g
Dietary fiber: 4 g
Protein: 13 g