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Ravioli with Tomato-Alfredo Sauce

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By Betty Crocker Kitchens
Updated Oct 15, 2010
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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
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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

  • Step 
    1
    Cook and drain ravioli as directed on package; keep warm.
  • Step 
    2
    Spray 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.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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