Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cheese raviolis with mushrooms and tomatoes. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. My family loves Italian filled pasta combined with a flavorful mixture of vegetables and mushrooms! Lets make cheesy ravioli with mushroom filling served with white sauce.
Cheese raviolis with mushrooms and tomatoes is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cheese raviolis with mushrooms and tomatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook cheese raviolis with mushrooms and tomatoes using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Cheese raviolis with mushrooms and tomatoes:
- Get 15 frozen cheese ravioli
- Get 2 cup pasta sauce ( I used vodka sauce)
- Make ready 10 sliced baby portabella mushrooms
- Take 4 Sliced roma tomatoes
- Take 1 cup Italian blend shredded cheese
- Take 1/2 cup Extra sharp cheddar cheese shredded
Stir in the broth, cream, and Parmesan cheese. Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and Also I accidentally bought cheese tortellini instead of ravioli - nice change. You could easily added I did add a can of petite diced tomatoes (drained). And I also used Ragu light alfredo for the sauce.
Instructions to make Cheese raviolis with mushrooms and tomatoes:
- Combine all ingredients into an 11 by 13 baking dish cover with foil and bake for 30 minutes at 350°F
- ( my daughter doesn't like mushrooms or tomatoes so I only put that on half of the raviolis)
Add the mushrooms; season with salt and pepper. Add the reserved pasta water and the ravioli to the mushrooms and spinach. Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic. Stir in milk and return to bubble. Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
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