Ravioli With Sun-Dried Tomato Cream Sauce

Total Time
13mins
Prep
5 mins
Cook
8 mins

Use the pasta that steams in microwave to avoid the step of bringing a large pot of water to a boil before cooking. I have made this though with fresh ravioli from the dairy case. Cooking time will vary on the type of ravioli you purchase and use. Found in the Weight Watchers magazine.

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Ingredients

Nutrition

Directions

  1. Cook ravioli in microwave according to package directions.
  2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
  3. Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.
Most Helpful

5 5

Thiscwascwonderful! I used tortellini as that is what I had on hand! Also fat free half and half! I doubled the sauce and glad I did! Made for my three chefs and it is a keeper!