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:

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