Four Cheese Ravioli Skillet #SundayFunday

Cheese Ravioli in a cheesy mushroom sauce, topped with ricotta, fontina and parmesan cheese all baked up and served in one skillet in less than an hour.  

The Sunday Funday Bloggers are having a Birthday Party......

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Stacy of Food Lust People Love is hosting Sunday Funday today on her birthday.  Happy Birthday Dear Stacy, may all your wishes come true.

Stacy asked us to help her celebrate with a birthday potluck.  I'm brought pasta. Pasta is always welcome at a potluck.  Let's see what the other brought.......

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake - Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds

This is a very rich, decadent pasta dish.  I served it up for Little Christmas with a local Sparkling Wine from Mawby Vineyards.  It is perfect for a Meatless Monday and while it is not diet friendly if you pair it with a big green salad and limit your portion you can still fit it into your eating plan.  And I enjoyed another portion for lunch the next day as well.

This was easy, delicious and clean up was a breeze having used only 1 pan for the whole meal.  I used refrigerated ravioli, if you are using frozen you may need to boil them for a minute or two before adding them to the skillet.

Hope you are having a Funday Sunday.......

Pasta, Entrees, One Skillet Dinner, Meatless, Cheese, Vegetarian

Pasta, Entrees

American

Yield: 4 servings

Author: A Day in the Life on the Farm

Four Cheese Pasta Skillet

Cheese Ravioli in a cheesy mushroom sauce, topped with ricotta, fontina and parmesan cheese all baked up and served in one skillet in less than an hour.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 pkg. (family size) refrigerated Mozzarella Ravioli
• 4 T. butter
• 8 oz. sliced mushrooms
• salt and pepper, to taste
• 2 cloves garlic, minced
• 3 T. flour
• 2 c. milk
• 8 oz. Tuscan Blend Cheese (Fontina and Parmesan)
• 5 oz. baby spinach
• 8 oz. Ricotta cheese

Instructions

1. Melt 1 Tablespoon of the butter in a large skillet over med high heat. Add the mushrooms and garlic, season with salt and pepper and cook until all liquid is released and mushrooms are softened. Remove to a plate and set aside.
2. Melt remaining 3 Tablespoons of butter in the same skillet, stir in the flour and cook, stirring, until golden brown and nutty smelling.
3. Whisk in the milk, reduce heat and simmer, stirring frequently until thickened, about 10 minutes.
4. Stir in half of the Tuscan blend cheese and stir until melted, then stir in spinach until wilted.
5. Return mushrooms and any accumulated juices to the pan along with the ravioli and toss gently until coated.
6. Dollop the Ricotta cheese over the pasta and sprinkle with remaining Tuscan blend. Bake in a preheated 350* oven for 20-30 minutes, until bubbly and the cheese is melted and beginning to brown.

Notes

Adapted from a recipe by Pioneer Woman

Nutrition Facts

Calories

548.32

Fat (grams)

39.75 g

Sat. Fat (grams)

23.55 g

Carbs (grams)

20.87 g

Fiber (grams)

2.28 g

Net carbs

18.59

Sugar (grams)

8.23 g

Protein (grams)

28.57 g

Sodium (milligrams)

737.83 mg

Cholesterol (grams)

120.95 g

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