Ravioli with Tomato-Alfredo Sauce

30-minute-raviol-tomato-alfredo

Ingredients:

2 packages (9 ounces each) refrigerated dried tomato or cheese filled ravioli
1 package (8 ounces) sliced mushrooms
1 large onion, coarsely chopped (1 cup)
1 jar (28 ounces) spaghetti sauce
½ cup half-and-half
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley


Directions:

1. Cook and drain ravioli as directed on package, keep warm.

2. Spray same 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 spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

5. Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread. Makes 6 servings.

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