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Ravioli with Tomato-Alfredo Sauce

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  • Prep 10 min
  • Total 20 min
  • Servings 6
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Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!
Updated Oct 15, 2010
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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

Steps

  • 1
    Cook and drain ravioli as directed on package; keep warm.
  • 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.
  • 3
    Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    High in potassium, calcium and vitamins A and C; good source of fiber
  • tip 2
    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

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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