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In the 50 years since Texan Diane Halferty trained at Cordon Bleu, she’s created many healthful recipes for friends and family. She makes these ravioli with fresh pasta sheets, but won ton skins work fine too.
1. To make Broth: Warm oil over medium heat in nonstick skillet. Add leek, and cook, stirring, 5 minutes, or until softened. Add broth, sage, and pepper, and simmer 5 minutes. Mix water and cornstarch in bowl. Add to broth, and simmer, stirring, 3 minutes or until slightly thickened. You can make Broth up to 2 hours ahead; just reheat before serving.
2. To make Ravioli: Mix pumpkin, cheese, if using, fennel, salt, and nutmeg in bowl. Place 1 tsp. filling on middle of each won ton skin. Brush won ton edges with egg wash, and fold into triangle shape, pressing down to seal edges. Ravioli may be placed in plastic freezer bag and frozen up to 2 months.
3. To cook: Drop ravioli into large pot of boiling water. Cook 5 to 8 minutes, until pasta is al dente. Drain well, and transfer to shallow serving bowls. Top with warm Broth.
- Calories 396
- Carbohydrate Content 73 g
- Cholesterol Content 83 mg
- Fat Content 5 g
- Fiber Content 6 g
- Protein Content 13 g
- Saturated Fat Content 5 g
- Sodium Content 225 mg
- Sugar Content 4 g