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Mushroom Ravioli in a Tomato Cream Sauce with Grape Tomatoes & Ricotta Dollop

Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!

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Calorie Smart Easy Prep Quick Veggie Seasonal lunches dinners lunch-pasta weeknight-meals
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 oz grape tomatoes
  • 4 oz ricotta cheese
  • 1 tbsp italian seasoning
  • 14 oz marinara cup
  • 1 mushroom stock concentrate
  • 2 tbsp cream cheese
  • 9 oz mushroom ravioli
  • 2 tsp olive oil
  • 1 tbsp butter
  • salt
  • pepper
  • 8 oz grape tomatoes
  • 8 oz ricotta cheese
  • 1 tbsp italian seasoning
  • 14 oz marinara cup
  • 2 mushroom stock concentrates
  • 4 tbsp cream cheese
  • 18 oz mushroom ravioli
  • 3 tsp olive oil
  • 2 tbsp butter
  • salt
  • pepper

Instructions

  1. • Bring a medium pot of salted water to a boil. Wash
    and dry produce.
    • Cut any larger tomatoes in half lengthwise. Open ricotta;
    stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of
    salt and pepper.
  2. • Heat a drizzle of olive oil in a large pan over medium
    heat. Add tomatoes and half the Italian seasoning (all
    for 4 servings); cook, stirring occasionally, until slightly
    softened, 2-3 minutes.
    • Stir in stock concentrate, cream cheese, half the
    marinara (all for 4), and ½ cup water (1⁄3 cup for 4). Bring
    to a simmer and cook until the cream cheese has melted
    and sauce has thickened, 1-3 minutes.
    • Immediately remove from heat.
  3. • Once water is boiling, add ravioli to pot. Cook until tender
    and floating to the top, 3-4 minutes. Reserve ¼ cup pasta
    cooking water, then drain.
  4. • Add drained ravioli and 1 TBSP butter (2 TBSP for
    4 servings) to pan with sauce; toss to coat. If sauce is too
    thick, stir in reserved pasta cooking water 1 TBSP at a
    time until pasta is coated in a creamy sauce. Taste and
    season with salt and pepper.
    • Divide pasta between bowls. Dollop ricotta in the center.
    Season with pepper and serve.