Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!
Ravioli with Tomato-Alfredo Sauce
- Prep Time 10 min
- Total 20 min
- Servings 6
- Ingredients 7
Ingredients
- 2 packages (9 ounces each) refrigerated cheese-filled ravioli
- 1 package (8 ounces) sliced mushrooms (3 cups)
- 1 large onion, coarsely chopped (1 cup)
- 1 jar (24 to 28 ounces) tomato pasta sauce
- 1/2 cup half-and-half or refrigerated nondairy creamer
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
-
Step1Cook and drain ravioli as directed on package; keep warm.
-
Step2Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
-
Step3Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.
Nutrition
345
Calories
15g
Total Fat
14g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 345
- Calories from Fat
- 135
- Total Fat
- 15g
- Saturated Fat
- 6g
- Cholesterol
- 95mg
- Sodium
- 1400mg
- Potassium
- 680mg
- Total Carbohydrate
- 42g
- Dietary Fiber
- 3g
- Protein
- 14g
% Daily Value*:
Exchanges:
2 Starch; 2 Vegetable; 2 Fat;Tips from the Betty Crocker Kitchens
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