Ravioli in Tomato Mushroom Sauce

Name: Ravioli in Tomato Mushroom Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 medium onion, chopped; 1 garlic clove, minced; 1/2 cup reduced-sodium vegetable broth; 3 tomatoes, diced; 2 tablespoons chopped fresh basil; 1/2 teaspoon salt or 1/2 teaspoon salt substitute; 1/4 teaspoon fresh ground pepper; 1/2 lb mushroom, thin sliced; 2 carrots, thin sliced; 1 1/2 cups fresh corn; 8 ounces spinach cheese ravioli or 8 ounces spinach ravioli

Submitted by That is Dr House to

"From Time Life Great Taste Low Fat"

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Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

1 medium onion, chopped
1 garlic clove, minced
¹⁄₂ cup reduced-sodium vegetable broth
3 tomatoes, diced
2 tablespoons chopped fresh basil
¹⁄₂ teaspoon salt or 1/2 teaspoon salt substitute
¹⁄₄ teaspoon fresh ground pepper
¹⁄₂ lb mushroom, thin sliced
2 carrots, thin sliced
1 ¹⁄₂ cups fresh corn
8 ounces spinach cheese ravioli or 8 ounces spinach ravioli

directions

In large skillet combine the first three ingredients. Bring to boil, reduce and simmer until onion is softened about 5 minutes. Stir in the 4 ingredients. Cook, stirring occasionally until thickened slightly about 15 minutes.
STir in the next three and cover again. cook until the vegetables are tender about 10 more minutes.
Cook ravioli in large pot of water until just tender. Drain well.
Add to sauce and toss to combine. Place on serving dishes and serve.
Use a variety of mushrooms such as oyster, portobello, cremini and shiitake. You can make the sauce a day ahead and refrigerate. Gently reheat while cooking ravioli. You can use for other sturdy pasta also.
For Vegan use the Vegetable Ravioli with no dairy or eggs or meat by products.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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