This was my first time to try this out, and I was very happy with the result. This was a very savory and creamy dish! These raviolis are fun and easy to make and delicious to eat! I actually used skim milk and fat free cream cheese to make my sauce, and it still tasted like a rich cream sauce.
Raviolis:
won ton wrappers (square or circle)
1 cup skim ricotta cheese
1/2 cup pumpkin puree
1 tbsp grated Parmesan cheese
1 cup skim ricotta cheese
1/2 cup pumpkin puree
1 tbsp grated Parmesan cheese
1/4 teaspoon ground nutmeg
Mix cheeses, pumpkin and nutmeg in a bowl. For each ravioli, put one tablespoon mixture in the middle of a wrapper. Moisten edges and places another wrapper on top. Press down on edges to seal. Cook one at a time in boiling water for 2-3 minutes each. Remove with a slotted spoon and repeat for all raviolis. This recipe makes about 18 raviolis.
Sauce:
1/2 cup butter
1 (8 ounce) package fat free cream cheese
2 teaspoons sage
2 teaspoons sage
2 cups skim milk
6 ounces grated Parmesan cheese
6 ounces grated Parmesan cheese
1 cup cooked peas
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and sage stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and peas. Remove from heat when sauce is the consistency you desire.
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and sage stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and peas. Remove from heat when sauce is the consistency you desire.
