Put a large pot of water on to boil. Add the olive oil, green onions, garlic, and the fennel seeds to a medium sauté pan. Sauté until the onions are tender and the fennel seeds are fragrant, about 3 minutes.
Meanwhile, in a small bowl whisk together the evaporated skim milk, flour, and the 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 water when it comes to the boil and cook the ravioli according to the package directions. Fresh pasta cooks in about 2 minutes, so whatever you do, don’t abandon it. Drain the pasta and generously spoon the sauce over it. Embellish with plenty of grated Parmesan.
I’m not Italian, but I love pasta! Cheese Ravioli with Pumpkin Sauce is one of my favorites for a quick lunch or dinner. I had something similar at a restaurant in L.A. and I was so smitten, I came home and tried to re-create it from taste memory. This is what I came up with.
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Pasta preparations get interesting when containing flavors within itself. Check out this video showing how to make cheese ravioli pasta and a flavorful pumpkin sauce to accompany it. Makes a good whole meal!