Makes 6 large servings


ravioli with pumpkin sauce

  • 1/3 cup diced green onion
  • 1 clove minced garlic
  • 1/2 tsp fennel or anise seeds
  • 1 cup evaporated skimmed milk
  • 1 tbsp flour
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup canned pumpkin
  • 2 9-ounce packages cheese ravioli
  • mozzarella or Parmesan cheese for garnish


  1. In a hot nonstick sprayed pan, stir 1/3 cup diced green onion, 1 clove of minced garlic and ½ tsp fennel or anise seeds until tender about 3 minutes and remove from heat.
  2. Combine 1 cup evaporated skimmed milk, 1 Tbsp flour, ¼ tsp salt and 1/8 tsp of black pepper (if tolerated) until smooth Stir into pan of browned onions and garlic and return to heat.
  3. Bring to a gentle boil until thick stirring constantly.
  4. Stir in ½ cup canned pumpkin and reduce heat to low for a few minutes and remove from heat.
  5. Cover to keep warm.
  6. Cook two 9 ounce packages of cheese ravioli according to package and drain.
  7. Serve sauce over ravioli and sprinkle with mozzarella or Parmesan cheese.

To see more pumpkin ideas, check out this post.