Cheese Ravioli with Pumpkin Sauce


Nonstick cooking spray, as needed.
1/3 cup of sliced green onions.
1 garlic clove, minced.
½ teaspoon of fennel seeds.
1 cup of evaporated skim milk.
1 tablespoon of all-purpose flour.
¼ teaspoon of salt.
Pinch black pepper.
½ cup of solid-pack pumpkin.
18 oz (two 9 oz packets) of refrigerated low-fat cheese ravioli.
2 tablespoons of grated Parmesan cheese.


Spray a mediums-sized nonstick saucepan with cooking spray, then heat over medium heat until hot.

Add the sliced onions, minced garlic and fennel seeds; cook and stir for 3 minutes or until the onions are tender.

In small bowl, combine the milk, flour, salt and black pepper.

Stir the milk mixture into the saucepan.

Bring to a boil over high heat; boil until thickened, stirring constantly.

Stir in the pumpkin and reduce heat to low.

Meanwhile, cook the ravioli pasta according to the directions on its packaging, omitting salt.

Rinse and drain the ravioli.

Divide ravioli evenly among 6 plates, then top each with a sixth of the pumpkin sauce.

Sprinkle grated Parmesan over top of each serving.

Serve immediately.

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