TLC Cooking "Cheese Ravioli with Pumpkin Sauce"

Cheese Ravioli with Pumpkin Sauce

Cheese Ravioli with Pumpkin Sauce

YIELD Makes 6 servings
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For a delicious variation, add shrimp to the pumpkin sauce and serve over your favorite pasta.

INGREDIENTS

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
1/4	teaspoon salt
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)

PREPARATION:

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.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.