Recipe: Pumpkin Ravioli With Wild Mushrooms

A satisfying, savory meal
pumpkin ravioli with mushroom sauce

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

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1 shallot, minced
¾ cup pumpkin puree
¼ cup egg substitute
2 tablespoons reduced-fat ricotta cheese
2 teaspoons minced fresh sage
1/8 teaspoon ground nutmeg
Freshly ground pepper
32 won ton 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
½ 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


  1. Coat a nonstick skillet with cooking spray. Saute 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 won tons on the counter and put 1 tablespoon of the pumpkin mousse in the middle of each. Wet the edges of the won ton 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 won tons 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 ¾ cup broth into each soup bowl. Top with a quarter of the mushrooms and garnish with sliced scallions. Serve immediately.

Nutrition information

Makes 4 servings

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Per Serving:
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

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