Ravioli with Sun-Dried Tomato Cream Sauce

Photo: Oxmoor House

Use pasta that steams in the microwave to avoid the step of bringing a large pot of water to a boil before cooking.

Prep: 4 minutes; Cook: 8 minutes

Yield: 4 servings (serving size: 13 ravioli, about 1/2 cup mushroom sauce, and 1 tablespoon cheese)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.8g
  • Carbohydrate: 41.5g
  • Fiber: 3.1g
  • Cholesterol: 21mg
  • Iron: 2.9mg
  • Sodium: 583mg
  • Calcium: 199mg

Ingredients

  • 1 (18-ounce) package frozen steam-n-eat small cheese ravioli (such as Rosetto)
  • 2 teaspoons olive oil
  • 1 (8-ounce) package baby portobello mushrooms, quartered
  • 1/2 cup coarsely chopped onion
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup plus 2 tablespoons half-and-half
  • 2 tablespoons sun-dried tomato pesto (such as Classico)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1 ounce) shaved fresh Asiago cheese
  • Basil leaves (optional)

Preparation

  1. 1. Cook ravioli in microwave according to package directions.
  2. 2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 3 to 4 minutes or until richly browned. Combine flour and next 4 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.
  3. 3. Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.
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