Ravioli in Creamy Tomato Mushroom Sauce

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 cups sliced mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup evaporated 2% milk
  • 1 can tomato
  • 1 lb frozen cheese ravioli
  • 1 lb frozen cheese tortellini
  • 1 cup grated Asiago
  • 1 cup grated Parmesan
  • 3/4 cups chopped fresh basil
  • 2 tablespoons chopped fresh parsley

Method

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 facts <b>Per serving:</b> about

  • Sodium 1259 mg
  • Protein 30 g
  • Calories 613.0
  • Total fat 23 g
  • Cholesterol 95 mg
  • Saturated fat 11 g
  • Total carbohydrate 73 g

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 54.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Ravioli in Creamy Tomato Mushroom Sauce

Login