Ravioli With Broccoli, Tomatoes, & Mushrooms
Recipe: #37048
May 30, 2021
Categories: Tomato, Mushrooms 5-Minute Prep, One-Pot Meal, Frozen Vegetables, Canned Tomatoes, Kid's Lunches, Ravioli, more
"From the book entitled "Fix it Fast" by Pillsbury. Each serving is supposedly 1 1/2 cups."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (343.5 g)
- Calories 523.6
- Total Fat - 37.5 g
- Saturated Fat - 10.7 g
- Cholesterol - 177.6 mg
- Sodium - 1358.2 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 2.9 g
- Sugars - 4.3 g
- Protein - 38.5 g
- Calcium - 123.4 mg
- Iron - 2.5 mg
- Vitamin C - 38.4 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Get out a three quart saucepan. Put in 8 cups of water and bring it to a boil. Add the frozen ravioli and the frozen broccoli. Cook for 5 minutes or until the ravioli starts to float and the broccoli is as tender as you would like. Drain it into a colander and set it aside.
Step 2
Next, use the same pan to place the undrained tomatoes in. Bring them to a boil. Reduce the heat to medium, cooking for 3 to 5 minutes, stirring occasionally,or until the tomatoes have started to thicken.
Step 3
Add in the ravioli, broccoli, and mushrooms that were set aside. Heat everything thoroughly while stirring frequently.
Step 4
Sprinkle the cheese on top.
Tips
No special items needed.
1 Reviews
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