Mushroom Ravioli in a Tomato Cream Sauce
with Grape Tomatoes & Ricotta Dollop
Mushroom Ravioli in a Tomato Cream Sauce
Tender mushroom-filled pasta is coated in a silky tomato cream sauce with juicy grape tomatoes and a cool ricotta dollop for a rich, comforting finish.
Ingredients
For 2 servings
- 2 tablespoon Cream Cheese
- 4 ounce Grape Tomatoes
- 1 tablespoon Italian Seasoning
- 14 ounce Marinara Sauce
- 9 ounce Mushroom Ravioli
- 1 unit Mushroom Stock Concentrate
- 4 ounce Ricotta Cheese
Additional Ingredients
- Butter
- Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories610
Protein18g
Carbs57g
Fat35g
Tags:
VeggieCalorie SmartFiber SmartQuickEasy PrepEasy CleanupFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, skip the ricotta and cream cheese and finish with a spoonful of dairy-free yogurt or cashew cream. For gluten-free, swap the ravioli for a gluten-free filled pasta if available, since wheat is in the original dish.
What to serve with it
Serve with a crisp green salad or garlicky roasted broccoli to keep the meal light and balanced. Warm bread is a nice extra for soaking up the sauce.
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