Cheese Ravioli with Pumpkin Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Cheese Ravioli with Pumpkin Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cheese-ravioli-with-pumpkin-sauce-recipe.htm>  21 November 2008.

Cheese Ravioli with Pumpkin Sauce Photo
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:
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
Sodium 556 mg
Protein 18 g
Fiber 1 g
Carbohydrate 45 g
Cholesterol 6 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 7 %
Calories 270
Dietary Exchange:
Meat 1
Milk 1/2
Starch 2-1/2


This recipe appears in: Pasta