Ravioli with Spinach and Mushrooms

Cheese or spinach ravioli in a yogurt-based cream sauce and dressed fresh spinach find their way to your table this evening. The ravioli are served with browned mushrooms and the pasta is topped off with chopped fresh tomato and a sprinkle of Gorgonzola crumbles.

This dinner is a one plate wonder that doesn’t even need a side salad.

Grocery List: Ravioli with Spinach and Mushrooms
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Ravioli with Spinach and Mushrooms

Produce 

garlic (if needed)

yellow or sweet onion (if needed)

leaf lettuce (if needed)

1 package baby spinach 

cucumber (if needed)

8 crimini mushrooms 

2 Roma tomatoes

Canned/Dried Foods

low sodium vegetable broth (if needed)

good extra-virgin olive oil (if needed)

balsamic vinegar (if needed)

cornstarch (if needed)

Tabasco sauce (if needed)

dry oregano leaves (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

Gorgonzola or blue cheese (if needed)

shredded Parmesan cheese (if needed)

one 9 oz. package fresh cheese tortellini 

 

Nutritional Value: Ravioli with Spinach and Mushrooms

Nutritional Analysis

Cheese Tortellini with Spinach and Mushrooms

Per Serving

Calories: 540

Protein: 24 g

Carbohydrates: 52 g

Total Fat: 26 g

(Saturated Fat:) 11 g

Dietary Fiber: 9 g

Cholesterol:
30 mg

Sodium: 740 mg

% calories from fat: 45.8 %

Serving Size:

4 oz. tortellini with 3.5 oz. white sauce, 1/2 of the mushrooms, 1 T. Gorgonzola crumbles and 2 oz. chopped tomato with small side salad dressed with basil vinaigrette.