Shelly's Recipe

MUSHROOM AND CHEESE TORTELLONI WITH FONTINA SAUCE

Category: Pasta

9 oz pkg mushroom and cheese tortelloni*
2 tbsp butter
4 to 6 tbsp flour
4 cups milk
1/4 cup canned or cooked pumpkin
1 tsp hot paprika
1 tsp ground nutmeg
1 1/2 cup Fontina cheese, shredded
Bamboo skewers

Tortelloni: 1 pkg mushroom & cheese tortelloni, cooked according to pkg instructions. After draining, allow tortelloni pasta to cool to room temperature. Skewer 2 or 3 individual tortelloni pasta on bamboo skewer and lay out on plates. Serve Fontina cheese sauce in individual ramekins.

Sauce: Melt butter in saucepan; add flour, stirring constantly for 2 to 3 minutes. Slowly pour milk into flour mixture; continue stirring. Add pumpkin and spices; stir until mixed. Add cheese; gently stir until cheese is melted. Serves 10

* Note: Substitute favorite type of tortellini or ravioli.