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Ravioli in Creamy Tomato Mushroom Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Ravioli in Creamy Tomato Mushroom Sauce

This recipe makes 4 servings

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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 mg
% RDI: -
calcium 54
iron 40
vit A 27
vit C 40
folate 21

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 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups sliced mushrooms
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 1 cup evaporated 2% milk
  • 1 can tomatoes
  • 1 lb frozen cheese ravioli or tortellini
  • 1 cup grated Asiago or Parmesan
  • 3/4 cup chopped fresh basil
  • 2 tbsp 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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