Ravioli In Creamy Tomato Mushroom Sauce Recipes

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RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Ravioli in Creamy Tomato Mushroom Sauce image

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

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 parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Ten-Minute Ravioli with Tomato Cream Sauce image

Steps:

  • Cook pasta according to package instructions; drain.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

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