Ravioli with Tomato-Alfredo Sauce



  • 2 packages (9 ounces each) refrigerated cheese or vegetable filled ravioli
  • 1 package (8 ounces) sliced mushrooms
  • 1 cup chopped onions
  • 1 jar (24 to 28 ounces) tomato pasta sauce
  • 1/2 cup half-and-half or non-dairy creamer
  • 1/4 cup parmesan cheese
  • 1/4 cup chopped parsley


  1. Cook and drain ravioli as directed on package. Keep warm.
  2. Spray saucepan with cooking spray; heat over medium heat.
  3. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until onion is crisp-tender.
  4. Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese, and parsley.


6 servings

Nutrition per serving:

Calories: 345
Fat: 15g
Potassium: 680mg
Fiber: 3g
Sodium: 1400mg


Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.

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  • Nutrition Tip

    No matter how you say it, the tomato is one of our most versatile fruits. Tomatoes get their rich, red color-and the adoration of nutrition scientists-from their lycopene content. Lycopene, which is one of the many health-promoting carotenoids that are abundant in fruits and vegetables, is an antioxidant that is associated with a decreased risk for heart disease, macular degeneration, and various types of cancer including prostate, lung, stomach, and bladder cancers.

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