Ravioli in Creamy Tomato Mushroom Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I got this recipe from Canadian Living Magazine.The tomato cream sauce is a lower fat version. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 cloves garlic, minced |
3 cups sliced mushrooms |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup flour |
1 cup evaporated 2% milk |
1 (19 ounce) can tomatoes |
1 lb frozen cheese ravioli or 1 lb cheese tortellini |
1 cup grated asiago cheese or 1 cup parmesan cheese or 1 cup romano cheese |
3/4 cup chopped fresh basil |
2 tablespoons chopped fresh parsley |
Directions:
1. In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
2. Sprinkle with flour; cook, stirring for 1 minute.
3. Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
4. Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
5. Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
6. Drain and return to pot.
7. Add sauce, cheese, basil and parsley; stir untill cheese melts.
|
|