Ravioli with Tomato-Alfredo Sauce
2 pkg (9 oz 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
1/2 cup half-and-half
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
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Cook and drain ravioli as directed on package, keep warm.
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Spray same saucepan with cooking spray, heat over medium heat.
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Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until onion is crisp-tender.
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Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.
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Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread. Makes 6 servings.