Cheese raviolis with mushrooms and tomatoes. Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms. (if the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate. In a large casserole pot, heat oil over medium high heat.
Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
Add sauce, cheese, basil and parsley; stir untill cheese melts.
Garden veggies, including eggplant and zucchini, are layered onto ready-made cheese ravioli, topped with mozzarella cheese, and baked.
You can cook Cheese raviolis with mushrooms and tomatoes using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Cheese raviolis with mushrooms and tomatoes
- You need 15 of frozen cheese ravioli.
- Prepare 2 cup of pasta sauce ( I used vodka sauce).
- It's 10 of sliced baby portabella mushrooms.
- It's 4 of Sliced roma tomatoes.
- You need 1 cup of Italian blend shredded cheese.
- It's 1/2 cup of Extra sharp cheddar cheese shredded.
I used half Fire-Roasted canned tomatoes and half fresh from the garden, and added mushrooms. Baked Gnocchi Double Cheese Tomato Sauce. Classic Carbonara Pancetta and Egg Pasta. What you will need to make this Amazing Homemade Creamy Mushroom Ravioli.
Cheese raviolis with mushrooms and tomatoes instructions
- 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).
Pasta Machine - I could never make pasta without it! In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add undrained tomatoes, tomato sauce, wine, pepper, and fennel.. A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. Add the spinach in handfuls, tossing to wilt.