Cheese Ravioli With Pumpkin Sauce Recipe

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0 votes | 1688 views
Servings: 6


Cost per serving $0.33 view details
  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 6 servings.
  5. 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%
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