Ravioli with Creamy Mushroom Sauce

  • SERVING SIZE   224 g   ( size description n/a ) 
  • 4 CBF Portabella Spinach Ravioli, Ravioli Roma or Plain Cheese Ravioli
  • 1 Tbs butter
  • 1/2 tsp CBF Chicken Consomme
  • 1 tsp corn starch
  • 1/4 cup water
  • 1/4 cup non-dairy creamer
  • 1 oz sliced canned or fresh mushrooms
  • Drop Ravioli into boiling water, reduce heat and cook for 3 to 4 minutes. Drain and set aside. (May brush with a little olive oil to prevent sticking)
  • Melt butter in a small saucepan over medium heat.
  • Whisk in the Chicken Consomme, corn starch, water and non-dairy creamer and continue stirring until sauce begins to thicken. Add sliced mushrooms and heat through.
  • Arrange ravioli on a plate and pour mushroom sauce over top.
  • NOTE: Nutritional information based on Spinach Ravioli variety.
Per Recipe Per Serving
Protein, g 1.6 1.6
Calories 300 300
Nutrition Facts Panel