Cheese Ravioli with Pumpkin Sauce is one of my favorites for a quick lunch or dinner. I had something similar at a restaurant in LA. and I was so smitten, I came home and re-created it from memory. Serves 4
Ingredients • 1 tablespoon extra-virgin olive oil • 1/3 cup thinly sliced scallions • 2 cloves garlic, minced • 1/2 teaspoon fennel seeds • 1 cup evaporated skim milk • 1 tablespoon all-purpose flour • Kosher salt • Freshly cracked black pepper, to taste • 1/2 cup canned pumpkin puree • 2 (9-ounce) packages fresh cheese ravioli • Freshly grated Parmesan, for garnish
Directions Put a large pot of water over high heat to boil. Place the oil, scallions, garlic, and fennel seeds in a medium saute pan over medium heat. Saute until the scallions are tender and the fennel seeds are fragrant, about 3 minutes.
Meanwhile, in a small bowl, whisk together the evaporated skim milk, flour, salt, and pepper. Pour into the pan, add the pumpkin, and stir until smooth. Reduce heat and simmer gently while preparing the ravioli.
Generously salt the boiling water and cook the ravioli according to package directions. Fresh pasta cooks in about 2 minutes, so whatever you do, don't abandon it. Drain the pasta and place in a serving dish. Generously spoon the sauce over it. Embellish with plenty of grated Parmesan.
