Cheese Ravioli with Pumpkin Sauce
For a delicious variation, add shrimp to the pumpkin sauce and serve over your favorite pasta.
Makes 6 servings
|Nonstick cooking spray|
|1/3||cup sliced green onions|
|1||to 2 cloves garlic, minced|
|1/2||teaspoon fennel seeds|
|1||cup evaporated skimmed milk|
|1||tablespoon all-purpose flour|
|1/8||teaspoon black pepper|
|1/2||cup solid-pack pumpkin|
|2||packages (9 ounces each) uncooked refrigerated low-fat cheese ravioli|
|2||tablespoons grated Parmesan cheese (optional)|
- Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onions, garlic and fennel seeds; cook and stir 3 minutes or until onions are tender.
- Combine milk, flour, salt and pepper in small bowl until smooth; stir into saucepan. Bring to a boil over high heat; boil until thickened, stirring constantly. Stir in pumpkin; reduce heat to low.
- Meanwhile, cook pasta according to package directions, omitting salt. Rinse. Drain. Divide ravioli evenly among 6 plates; top each with equal amount of pumpkin sauce. Sprinkle with cheese. Serve immediately.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||7 %|
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