Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!
packages (9 ounces each) refrigerated cheese-filled ravioli
package (8 ounces) sliced mushrooms (3 cups)
large onion, coarsely chopped (1 cup)
jar (24 to 28 ounces) tomato pasta sauce
cup half-and-half or refrigerated nondairy creamer
cup grated Parmesan cheese
cup chopped fresh parsley
Cook and drain ravioli as directed on package; keep warm.
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.
Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.
High in potassium, calcium and vitamins A and C; good source of fiber
This heavenly combo of tomato and cheese is brimming with calcium, an important healing nutrient. Calcium is key to strong bones and teeth and helps prevent osteoporosis. For women in menopause, maintaining strong bones can be a challenge, so sufficient calcium and vitamin D are necessary to prevent bone fractures.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.