Pumpkin Cream Cheese Sauce (for ravioli or tortellini)

2 tablespoons butter

2 tablespoons flour

1 (12 oz.) can evaporated milk

¼ cup water

½ teaspoon salt

2 oz. cream cheese

1 cup pureed pumpkin

1/8 teaspoon ground nutmeg

Melt butter in small saucepan over low heat. Stir in flour using a whisk. Add milk, water and salt. Raise heat to medium and stir occasionally until thickened (heavy coat on spoon). Add cream cheese, pumpkin and nutmeg. Stir with whisk until sauce is smooth. Serve over cheese ravioli or tortellini, cooked according to package instructions.