1/2 cup canned pumpkin
1/3 cup fat-free grated cheese
1 teaspoon sea salt
1/2 cup vegetable broth
1 tablespoon olive oil
24 wonton wrappers
Mix pumpkin, cheese, salt, and pepper.
Add about 2 teaspoons of pumpkin mixture into center of wonton wrapper. Moisten edges with water. Fold to form a triangle. Pinch edges to seal.
In small sauce pan, bring broth and oil to boil. Spoon over ravioli. Sprinkle with parsley.
P.S. I served this over steamed cabbage (shredded).
How was it?
I was surprised how much my mother loved this. I am not sure how my step-father felt....
My wontons were not sealed well, so lots of the pumpkin escaped during cooking. I ate some empty wontons....
The wontons were also very soggy and soft. They almost fell apart in my mouth. Perhaps this could be remedied by cooking the ravioli for a shorter period of time.
Boring, I know....
Recipe adapted from the Meal Planner online.