Ravioli with Tomato-Alfredo Sauce

Ravioli with Tomato-Alfredo Sauce

Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!

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.

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