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Recipe of the Month

Ravioli with Tomato-Alfredo Sauce

Photo of Ravioli with Tomato-Alfredo Sauce

Ingredients:

  • 2 packages (9 oz each) refrigerated cheese or vegetable filled ravioli
  • 1 package (8 oz) sliced mushrooms
  • 1 cup chopped onions
  • 1 jar (24 to 28 oz) tomato pasta sauce
  • 1/2 cup half-and-half or non-dairy creamer
  • 1/4 cup parmesan cheese
  • 1/4 cup chopped parsley

Directions:

  1. Cook and drain ravioli as directed on package. Keep warm.
  2. Spray saucepan with cooking spray; heat over medium heat.
  3. Cook mushrooms and onion in saucepan about 5 minutes stirring frequently, until onion in crisp-tender.
  4. Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese, and parsley.

Yield

6 servings

Nutritional Information

345 calories, 15g fat, 680 mg potassium, 3g fiber, 14g protein, 1400mg sodium

High in potassium, calcium, and vitamins A and C; Good source of fiber.

Author:

Melissa Agent, Dietician

Reference:

Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.

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Nutrition Tip

You say tomato, I say lycopene

No matter how you say it, the tomato is one of our most versatile fruits. Tomatoes get their rich, red color-and the adoration of nutrition scientists-from their lycopene content. Lycopene, which is one of the many health-promoting carotenoids that are abundant in fruits and vegetables, is an antioxidant that is associated with a decreased risk for heart disease, macular degeneration, and various types of cancer including prostate, lung, stomach, and bladder cancers. read more