Cheese Ravioli
12:00 PM
This Ravioli couldn’t be easier or tastier. Simple to whip up and delicious served with a salad and some garlic bread. A family favorite.
Cheese Ravioli
2 packages (9 ounces each) refrigerated cheese-filled ravioli
1 package (8 ounces) sliced mushrooms (3 cups)
1 tbsp. butter
1 large onion, coarsely chopped (1 cup)
1 jar (24 to 28 ounces) tomato pasta sauce
1/2 cup half-and-half or refrigerated nondairy creamer
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Cook and drain ravioli as directed on package; keep warm. Cook mushrooms and onion in butter for about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.
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