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Mushroom Cheese Ravioli

 Mushroom Cheese Ravioli
You’d never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona
2 ServingsPrep/Total Time: 25 min.


  • 2 cups refrigerated cheese ravioli
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon chopped onion
  • 1 tablespoon pine nuts
  • 1 tablespoon chopped sweet yellow pepper
  • 1 tablespoon chopped sweet red pepper
  • 1 teaspoon olive oil
  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken or vegetable broth
  • 1/4 cup fat-free half-and-half
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Grated Parmesan cheese, optional


  • Cook ravioli according to package directions.
  • Meanwhile, in a small nonstick saucepan coated with cooking spray,
  • saute the mushrooms, onion, nuts and peppers in oil until tender.
  • Combine the cornstarch, broth, half-and-half, salt and pepper until
  • smooth. Gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if
  • desired. Yield: 2 servings.

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Mushroom Cheese Ravioli (continued)

Nutritional Facts: 1-1/2 cups (calculated without cheese) equals 367 calories, 11 g fat (5 g saturated fat), 40 mg cholesterol, 717 mg sodium, 48 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.