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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Youâd never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona Ingredients:
2 cups refrigerated cheese ravioli |
1/2 cup sliced fresh mushrooms |
1 tablespoon chopped onion |
1 tablespoon pine nuts |
1 tablespoon chopped sweet yellow pepper |
1 tablespoon chopped sweet red pepper |
1 teaspoon olive oil |
2 teaspoons cornstarch |
1/2 cup reduced-sodium chicken or vegetable broth |
1/4 cup fat-free half-and-half |
1/8 teaspoon salt |
1/8 teaspoon pepper |
grated parmesan cheese, optional |
Directions:
1. Cook ravioli according to package directions.
2. Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender.
3. Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired. Yield: 2 servings.
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