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Mushroom and Cheese Tortelloni with Fontina Sauce

9 ounce package mushroom and cheese tortelloni*
2 tablespoons butter
4 to 6 tablespoons all-purpose flour
4 cups milk
1/4 cup canned OR cooked pumpkin
1 teaspoon hot paprika
1 teaspoon ground nutmeg
1 1/2 cup Fontina cheese, shredded
Bamboo skewers

1. Tortelloni: One package mushroom & cheese tortelloni, cooked according to package 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.
2. 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.

Makes 10 servings.

* Note: Substitute favorite type of tortellini or ravioli.

Recipe provided courtesy of the American Dairy Association.