Monday, April 18, 2011

Mushroom Cheese Ravioli

We were all big fans of this recipe! It turned out delish and it was super easy to throw together.... I love starting out with a base like ravioli that is already made for you but oh so yummy! It makes the cooking process much quicker on those nights that you are trying to get out of the house!

Mushroom Cheese Ravioli
(recipe found in Taste of Home Healthy Cooking)

2 cups refrigerated cheese ravioli
1/2 cup sliced fresh mushrooms
1 tablespoon chopped onion
1 tablespoon pine nuts
1 tablespoon chopped sweet yellow pepper
1 tablespoon chopped sweet red pepper
1 teaspoon olive oil
2 teaspoon cornstarch
1/2 cup reduced sodium chicken or vegetable broth
1/4 cup fat free half and half
18 teaspoon salt
1/8 teaspoon pepper
grated parmesan cheese, optional

Cook ravioli according to package directions. Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender. Combine the cornstarch, broth, half and half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

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