Pumpkin Ravioli

Pumpkin Ravioli


  • 1 cup canned pumpkin
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 wonton wrappers
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Chopped parsley


Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

Calories per serving:


Grilled Veggie Rolls


Serves: 6

You’ll need

  • 2 large eggplants, peeled & sliced 1/2″ thick lengthwise
  • 2 medium 4 red bell peppers, julienne
  • 1 medium red onion, julienne
  • 1 cup carrots, julienne
  • 1/2 cup portabello mushrooms, julienned
  • 1 teaspoon garlic, minced
  • 8 oz. fresh spinach
  • 2 cups marinara sauce
  • 6 oz. lite mozzarella cheese or cheese substitute (such as soy kaas)
  • Olive oil
  • Salt and pepper to taste

Now Do This

  1. Lightly spray eggplant slices with olive oil.
  2. Place on hot broiler until eggplant is soft enough to roll without tearing.
  3. Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
  4. Add spinach long enough to wilt.
  5. Remove from heat and place in mixing bowl.
  6. Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
  7. Place some of mixture on each eggplant slice and roll.
  8. Place eggplant rolls in lightly oiled sauté pan.
  9. Top with marinara sauce and small amount of shredded cheese.
  10. Bake in oven until hot through.

Here’s the Skinny

Serving size: 2 Cal: 180 Fat (g): 7g Carbs (g): 18g Fiber (g): 5g Protein (g): 11g