Ingredients Jump to Instructions ↓

  1. 60 wonton wrappers, about 1 pkg (1 lb/500 g)

  2. 1/4 tsp each salt and pepper

  3. 1 mL

  4. 2 cloves garlic, minced

  5. 2 tbsp chopped fresh parsley leaves

  6. 2 tbsp grated Ivanhoe Parmesan Cheese (approx.)

  7. 30 mL

  8. 3/4 cup canned pure pumpkin

  9. 3/4 cup Nordica 4% Cottage Cheese

  10. 12 sage leaves

  11. 2 egg whites, lightly beaten

  12. 1/4 cup Gay Lea Spreadables Butter

  13. 50 mL

  14. 3/4 cup sodium-reduced chicken broth

  15. 175 mL

  16. 1/3 cup chopped toasted walnuts or pecans

  17. 75 mL

Instructions Jump to Ingredients ↑

  1. Finely chop 4 of the sage leaves. Stir the cottage cheese with the pumpkin, Parmesan cheese, parsley, garlic, salt, pepper and finely chopped sage.

  2. Spread 30 wonton wrappers out on a clean work surface. Place about 2 tsp (10 mL) of the pumpkin mixture in the centre of each wrapper. Lightly brush egg white around the edge of each wonton. Top each with a second wonton wrapper. Crimp the edges tightly to seal, pushing out as much of the air as possible.

  3. Bring a very large pot of salted water to a boil; carefully add the ravioli. Cook, gently stirring occasionally, for 3 to 4 minutes or until the ravioli float to the top. Use a slotted spoon to transfer the ravioli to six serving plates.

  4. Meanwhile, melt the butter in a large skillet set over medium heat. Slice the remaining leaves into very thin slivers; add to the skillet and sauté for 1 minute. Stir in the broth and bring to a boil. Spoon the broth mixture over each portion of cooked ravioli. Sprinkle with walnuts. Season with additional Parmesan cheese to taste. Serve immediately.

  5. Makes 6 servings Tips:

  6. Arrange single layers of the filled ravioli, on baking sheets, between pieces of parchment paper. Freeze for 4 hours or until completely frozen; transfer to re-sealable freezer bags and freeze for up to 3 months. Double the cooking time for frozen ravioli.

  7. Round wonton wrappers were preferred to make a classic ravioli shape but square wonton wrappers can also be used.

  8. Per serving (5 ravioli with sauce): 401 calories, 15 g total fat, 855 mg sodium, 51 g carbohydrates, 3 g fibre, 15 g protein. Excellent source of vitamin A, folate and thiamin. Good source of riboflavin and iron. Source of vitamin D, magnesium, calcium and zinc.


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