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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 613 |
| pro | 30 g |
| total fat | 23 g |
| sat. fat | 11 g |
| carb | 73 g |
| fibre | 5 g |
| chol | 95 mg |
| sodium | 1.259 mg |
| % RDI: | - |
| calcium | 54% |
| iron | 40% |
| vit A | 27% |
| vit C | 40% |
| folate | 21% |
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1 tbsp (15 mL) olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups (750 mL) sliced mushrooms
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) evaporated 2% milk
1 can (19 oz/540 mL) tomatoes
1 lb (500 g) frozen cheese ravioli or tortellini
1 cup (250 mL) grated Asiago, Parmesan or Romano cheese
3/4 cup (175 mL) chopped fresh basil
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
Source
Canadian Living Magazine: November 2002
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