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  • Cheese Ravioli With Pumpkin Sauce

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    Cheese Ravioli With Pumpkin Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Nonstick cooking spray as needed
    • 1/3 c. sliced green onions
    • 1 x garlic clove - (to 2) chopped
    • 1/2 tsp fennel seeds
    • 1 c. evaporated skim lowfat milk
    • 1 Tbsp. all-purpose flour
    • 1/4 tsp salt
    • 1/8 tsp freshly-grnd black pepper
    • 1/2 c. solid-pack pumpkin
    • 2 pkt refrigerated low-fat cheese ravioli (9 ounce ea)
    • 2 Tbsp. grated Parmesan cheese (optional)

    Directions

    1. Spray medium nonstick saucepan with cooking spray; heat over medium heat till warm. Add in onions, garlic and fennel seeds; cook and stir 3 min or possibly till onions are tender.
    2. Combine lowfat milk, flour, salt and pepper in small bowl till smooth; stir into saucepan. Bring to a boil over high heat; boil till thickened, stirring constantly. Stir in pumpkin; reduce heat to low.
    3. Meanwhile, cook pasta according to package directions, omitting salt. Rinse. Drain. Divide ravioli proportionately among 6 plates; top each with equal amount of pumpkin sauce. Sprinkle cheese proportionately over top of each serving. Serve immediately. Garnish as desired.
    4. This recipe yields 6 servings.
    5. Comments: For a delicious variation, add in shrimp to the pumpkin sauce and serve over your favorite pasta.

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