Ravioli in Creamy Tomato Mushroom Sauce
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/
width : 0
height : 0
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/
This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
613613 cal |
|
pro |
30 g30g pro |
|
total fat |
23 g23g total fat |
|
sat. fat |
11 g11g sat. fat |
|
carb |
73 g73g carb |
|
fibre |
5 g5g fibre |
|
chol |
95 mg95mg chol |
|
sodium |
1 mg1mg sodium |
|
% RDI: |
- |
|
calcium |
5454 calcium |
|
iron |
4040 iron |
|
vit A |
2727 vit A |
|
vit C |
4040 vit C |
|
folate |
2121 folate |
You'll never miss the cream in this lower-fat version of a tomato cream sauce. Serve with garlic bread or a crusty baguette.
Ingredients
- 1 tbsp olive oil 1 1tbsp tbspolive oil
- 1 onion , chopped1 1oniononions, chopped
- 3 cloves garlic , minced3 3cloves garlic, minced
- 3 cups sliced mushrooms 3 3cups cupssliced mushroommushrooms
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
- 1 cup evaporated 2% milk 1 1cup cupevaporated 2% milk
- 1 can tomatoes 1 1can cantomatotomatoes
- 1 lb frozen cheese ravioli 1 1lb lbfrozen cheese ravioli or tortellini
- 1 cup grated Asiago 1 1cup cupgrated Asiago or Parmesan
- 3/4 cup chopped fresh basil 3/4 3/4cup cupchopped fresh basil
- 2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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