Cheese Ravioli with Pumpkin Sauce

Cheese Ravioli with Pumpkin Sauce

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
1/4 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)


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1/6 of total recipe
Calories 270
Calories from Fat 7 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 6 mg
Carbohydrate 45 g
Fiber 1 g
Protein 18 g
Sodium 556 mg

Dietary Exchange

Starch 2-1/2
Milk 1/2
Meat 1

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