MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Ravioli With Pumpkin Sauce
 Categories: Pasta
      Yield: 6 Servings
 
    1/3 c  Green onions; sliced
      1 cl Garlic; up to 2 cl; minced
    1/2 ts Whole fennel seeds
      1 c  Evaporated milk
      1 tb All-purpose flour
    1/4 ts Salt
    1/8 ts Black pepper
    1/2 c  Solid-pack pumpkin
     18 oz Uncooked refrigerated cheese
           - ravioli (2 pkg)
      2 tb Parmesan cheese; grated
           - (optional)
 
  Spray medium nonstick saucepan with nonstick cooking spray. Cook and
  stir green onions, garlic, and fennel seeds over medium heat 3
  minutes or until green onions are tender.
  
  Combine evaporated 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 ravioli according to package directions, omitting
  salt; drain. Divide ravioli evenly among six plates. Top each with
  equal amount of pumpkin sauce; sprinkle with cheese. Serve
  immediately.
  
  Recipe by Thanksgiving Cookbook, 2011
 
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