Mushroom Cheese Ravioli Recipe

4.5 4 4
Mushroom Cheese Ravioli Recipe
Mushroom Cheese Ravioli Recipe photo by Taste of Home
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Mushroom Cheese Ravioli Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
Recommended: Top 10 Lasagna Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Mushroom Cheese Ravioli in Healthy Cooking June/July 2010, p64

Nutritional Facts

1-1/2 cups: 367 calories, 11g fat (5g saturated fat), 40mg cholesterol, 717mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 18g protein.

  • 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
  1. Cook ravioli according to package directions.
  2. Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender.
  3. 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.
  4. Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired. Yield: 2 servings.
Originally published as Mushroom Cheese Ravioli in Healthy Cooking June/July 2010, p64

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Reviews forMushroom Cheese Ravioli

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JCV4 User ID: 628113 224598
Reviewed Apr. 10, 2015

"Really good! You could add any vegetables you wanted, really. Something different to do with your ravioli besides smother it in spaghetti sauce!"

MY REVIEW
caregiver39 User ID: 931067 188838
Reviewed Jun. 28, 2012

"This sounded & looked better than it tasted.It wasn't bad,but it wasn't good either.The sauce wasn't enough & it was bland."

MY REVIEW
LindaLK User ID: 4911185 177692
Reviewed Jan. 13, 2012

"This was pretty good. I was looking for a white saucy type recipe for my cheese ravioli and this served the purpose. I did alter the recipe by leaving out the peppers and nuts. I used jarred mushrooms as that is what I had on hand. It was still pretty good but was missing a zip in the flavor that I was looking for...not sure what it needed. I don't care for cooked peppers or I would have added them but don't think thats what was missing. It was fast and easy to prepare. I will make it again."

MY REVIEW
lynn in ma User ID: 5510054 121426
Reviewed Oct. 17, 2011

"This is excellent! Doubled the recipe and all was gobbled up in no time. Will definitely make this again. Thanks for sharing."

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