Nonstick cooking spray, as needed
\n1\/3 cup sliced green onions
\n1 garlic clove – (to 2), minced
\n1\/2 tsp. fennel seeds
\n1 cup evaporated skim milk
\n1 T. all-purpose flour
\n1\/4 tsp. salt
\n1\/8 tsp. freshly-ground black pepper
\n1\/2 cup. solid-pack pumpkin
\n2 package refrigerated low-fat cheese ravioli, (9 oz ea)
\n2 T. grated Parmesan cheese, (optional)<\/p>\n
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 cheese evenly over top of each serving. Serve immediately. Garnish as desired.<\/p>\n
Yield: 6 servings
\nCalories: 270
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Nonstick cooking spray, as needed 1\/3 cup sliced green onions 1 garlic clove – (to 2), minced 1\/2 tsp. fennel seeds 1 cup evaporated skim milk 1 T. all-purpose flour 1\/4 tsp. salt 1\/8 tsp. freshly-ground black pepper 1\/2 cup. solid-pack pumpkin 2 package refrigerated low-fat cheese ravioli, (9 oz ea) 2 T. grated Parmesan cheese, (optional) Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onions, garlic and fennel seeds; cook and stir 3…<\/p>\n