Triple-Cheese Ravioli

Try this triple cheese pasta recipe from Betty Crocker.

Triple-Cheese Ravioli

BettyCrockerRecipe by BettyCrocker

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15 minutes

40 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 190
  • 8g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 75mg
  • 480mg
  • 18g
    (Dietary Fiber 2g, Sugars 3g)
  • 13g
  • Percent Daily Value*
  • 20%
  • 15%
  • 25%
  • 8%
  • Exchanges
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Note from the Nutritionist:

    Come and eat! Serve with a crisp green salad drizzled with balsamic vinegar and olive oil.

Ingredients

  • 1  package (9 oz) refrigerated cheese-filled ravioli
  • 2  large tomatoes, chopped (2 cups)
  • 1  small onion, chopped (1/4 cup)
  • 1/2  cup sliced fresh mushrooms (1 1/2 oz)
  • 1/4  cup dry red wine or chicken broth
  • 1  tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1/8  teaspoon salt
  • 1/8  teaspoon pepper
  • 1  clove garlic, finely chopped
  • 1/2  cup ricotta cheese
  • 2  tablespoons grated Parmesan cheese

Directions

  1. 1Heat oven to 325ºF. Cook and drain ravioli as directed on package.
  2. 2Meanwhile, in 10-inch skillet, cook remaining ingredients except cheeses over medium-high heat about 5 minutes, stirring frequently, until tomatoes are soft.
  3. 3In ungreased 8-inch square (2-quart) glass baking dish, spread ravioli. Spread ricotta cheese over ravioli. Pour tomato mixture over top. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until hot in center.

Categories: Course, Main Dishes, Pasta, Cuisine, Italian

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