Cheese Ravioli With Pumpkin Sauce Recipe
Servings: 6
Ingredients
- Nonstick cooking spray as needed
- 1/3 c. sliced green onions
- 1 x garlic clove - (to 2) chopped
- 1/2 tsp fennel seeds
- 1 c. evaporated skim lowfat milk
- 1 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/2 c. solid-pack pumpkin
- 2 pkt refrigerated low-fat cheese ravioli (9 ounce ea)
- 2 Tbsp. grated Parmesan cheese (optional)
Directions
- Spray medium nonstick saucepan with cooking spray; heat over medium heat till warm. Add in onions, garlic and fennel seeds; cook and stir 3 min or possibly till onions are tender.
- Combine lowfat milk, flour, salt and pepper in small bowl till smooth; stir into saucepan. Bring to a boil over high heat; boil till thickened, stirring constantly. Stir in pumpkin; reduce heat to low.
- Meanwhile, cook pasta according to package directions, omitting salt. Rinse. Drain. Divide ravioli proportionately among 6 plates; top each with equal amount of pumpkin sauce. Sprinkle cheese proportionately over top of each serving. Serve immediately. Garnish as desired.
- This recipe yields 6 servings.
- Comments: For a delicious variation, add in shrimp to the pumpkin sauce and serve over your favorite pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 36 | 45% |
| Total Fat 4.08g | 5% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 200mg | 8% |
| Potassium 154mg | 4% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.38g | 3% |
| Protein 4.21g | 7% |
