Mushroom Ravioli
1
This creamy mushroom ravioli dish starts on the stove and finishes in the oven making it the perfect weeknight dinner. A stovetop casserole!
5
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...
See the full directions on my site
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 Fat
9g
47%
Polysaturated Fat
1g
8%
Monosaturated Fat
7g
48%
Cholesterol
49mg
16%
Sodium
520mg
21%
Potassium
765mg
21%
Protein
8g
17%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
14%
Sugar
8g
17%
Vitamin A
1254IU
25%
Vitamin B6
0.33mg
16%
Vitamin C
33mg
56%
Calcium
207mg
20%
Iron
1mg
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
