Tag Archives: mushroom sauce

Ravioli with Mushroom Sauce

This dish has a great cream sauce that goes perfectly with the ravioli. I bet that the dish would be great with a mushroom ravioli substituted. It’s a heavier dish, but certainly within the calories and sometimes you just gotta splurge !

Ravioli with Mushroom Sauce
Ravioli with Mushroom Sauce

2 servings
367 calories per serving

2 c refrigerated fresh cheese ravioli
½ c sliced mushrooms
1 T chopped shallots
1 T pine nuts or walnuts
1 T chopped yellow bell pepper
1 T chopped red bell pepper
1 t oil
2 t cornstarch
½ chicken broth
¼ c fat free half and half
1/8 t salt
1/8 t pepper
Optional – grated parmesan

Cook ravioli according to package instructions. Spray a skillet with Pam and cook mushrooms, shallot, nuts and peppers in oil until tender – add a little hot water if they start to dry out. Mix cornstarch, broth and half and half with the salt and pepper and then gradually stir into the pan. Bring to a boil and then reduce heat and cook 2 minutes or until sauce is thickened. Serve mixed with drained ravioli. Sprinkle with parmesan cheese.

Pierogies in Mushroom Sauce

Pierogies are the Polish version of the Italian ravioli or the Mexican empanada. They are little pockets of dough filled with a mixture of cheese and potato. There is nothing NOT to like and tons to love – it’s carbs wrapped up in carbs with some cheese thrown in for good measure 🙂

Pierogies in Mushroom Sauce
Pierogies in Mushroom Sauce

4 servings
233 calories per serving

1 t oil
2 c sliced mushrooms
1/2 t salt
1/4 t black pepper
1 T flour
2/3 c skim milk
1/2 c vegetable broth
1 lb. frozen low fat potato pierogies (I used the mini ones)
2 T light sour cream

Heat oil in skillet and add mushrooms, salt and pepper. Cook until tender, about 5-6 minutes. Sprinkle the flour over and stir well. Add milk and broth and stir until smooth. Add the pierogies and bring to a boil and then cook on medium heat 4 minutes or until heated throughout. Remove skillet from heat and stir in the sour cream. Be sure to remove from heat or the sour cream may curdle. Serve immediately.

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