Cheesy Pumpkin Ravioli

My mother absolutely loved these!!!

1/2 cup canned pumpkin

1/3 cup fat-free grated cheese

1 teaspoon sea salt

black pepper

1/2 cup vegetable broth

1 tablespoon olive oil

24 wonton wrappers

dried parsley flakes

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.

Cook ravioli in salted, boiling water for 7 minutes. Drain.

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.

The socks.....

Boring, I know....

Recipe adapted from the Meal Planner online.