Tested till perfect Ravioli in Creamy Tomato Mushroom Sauce

Ravioli in Creamy Tomato Mushroom Sauce

You'll never miss the cream in this lower-fat version of a tomato cream sauce. Serve with garlic bread or a crusty baguette.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 3 cups 3cupssliced mushroommushrooms
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupall-purpose flour
  • 1 cup 1cupevaporated 2% milk
  • 1 can 1cantomatotomatoes
  • 1 lb 1lbfrozen cheese ravioli or tortellini
  • 1 cup 1cupgrated Asiago or Parmesan
  • 3/4 cup 3/4cupchopped fresh basil
  • 2 tbsp 2tbspchopped fresh parsley
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In saucepan, heat oil over medium-high heat; cook onion, garlic, mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to boil. Reduce heat and simmer, stirring often, until thickened, about 10 minutes.

Meanwhile, in large pot of boiling salted water, cook ravioli until tender but firm, about 10 minutes. Drain and return to pot. Add sauce, cheese, basil and parsley; stir until cheese melts.

Nutritional Information Per serving: about

cal 613 pro 30g total fat 23g sat. fat 11g
carb 73g fibre 5g chol 95mg sodium 1,259mg

% RDI:

calcium 54 iron 40 vit A 27 vit C 40
folate 21
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