Mushroom Ravioli
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This creamy mushroom ravioli dish starts on the stove and finishes in the oven making it the perfect weeknight dinner. A stovetop casserole!
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For the Mushrooms:
2 tablespoons olive oil
16 ounces baby portobello mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the Sauce:
1 tablespoon butter
1 tablespoon flour
2 cups 2% milk
1/2 cup heavy cream
2 tablespoons chopped parsley
6 sprigs fresh thyme
1 1/2 cups fresh four cheese ravioli
2 tablespoons olive oil
16 ounces baby portobello mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the Sauce:
1 tablespoon butter
1 tablespoon flour
2 cups 2% milk
1/2 cup heavy cream
2 tablespoons chopped parsley
6 sprigs fresh thyme
1 1/2 cups fresh four cheese ravioli
- Preheat oven to 375 F.
- Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and...
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Nutritions
Calories
284
Sodium
520mg
21% DV
Fat
18g
28% DV
Protein
8g
17% DV
Carbs
20g
7% DV
Fiber
3g
14% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat9g47%
Polysaturated Fat1g8%
Monosaturated Fat7g48%
Cholesterol49mg16%
Sodium520mg21%
Potassium765mg21%
Protein8g17%
% DAILY VALUE*
Total Carbohydrate
Fiber3g14%
Sugar8g17%
Vitamin A1254IU25%
Vitamin B60.33mg16%
Vitamin C33mg56%
Calcium207mg20%
Iron1mg8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.