9 oz. pkg. mushroom and cheese tortellini 2 tbsp. butter 4-6 tbsp. flour 4 cups milk 1/4 cup canned or cooked pumpkin 1 tsp. hot paprika 1 tsp. nutmeg 1-1/2 cup Fontina cheese, shredded Bamboo skewers
Cook tortellini according to package instructions. After draining, allow tortellini pasta to cool to room temperature. Skewer 2 or 3 individual tortellini pasta on bamboo skewer and lay out on plates. Melt butter in saucepan; add flour, stirring constantly for 2-3 minutes. Slowly pour milk into flour mixture; continue stirring. Add pumpkin and spices; stir until mixed. Add cheese; gently stir until cheese is melted. Serve Fontina cheese sauce in individual ramekins.