mushroom raviolis in a roasted broccoli tomato sauce

2

November 11, 2012 by booksandbruschetta

I’m sure I’ve said this before, but roasting is one of my favorite ways to cook just about anything.  Putting anything in the oven transforms it into a smoky, crispy far more delicious version of itself.  This sauce is a mix of earthy mushrooms, sweet tomatoes, and that crispy broccoli.  A match made in heaven.

I served the sauce over some portobello and cheese ravioli’s from Wegman’s, but it would work well over any type of pasta.  Full of veggies, this meal is so satisfying and so delicious.

Serves 2-3

10 Wegman’s frozen portobello ravioli’s

1 cup broccoli florets, cut into pieces

1/4 yellow onion, chopped

1/2 cup wild mushrooms

1 can chopped tomatoes with garlic and basil

1 tablespoon tomato paste

oregano

olive oil

salt and pepper

parmesan cheese

Preheat oven to 375 degrees F.  Toss broccoli in olive oil, salt, and pepper then lay out on a baking sheet.  Roast broccoli until tender and beginning to brown (30-40 minutes).  Remove from oven and set aside.

Bring a large pot of water to a boil.  Salt and cook raviolis until they float and are hot on the inside (go ahead and test one out).  Drain the raviolis and set aside.

While the raviolis cook, heat a splash of olive oil over medium heat in a medium saucepan.  Add onions and cook until tender and fragrant.  Add mushrooms and cook for another few minutes.  Add in tomatoes and tomato past and bring to a boil, then reduce to a simmer.  Season salt, pepper, and oregano to taste.

Add raviolis and broccoli to a bowl and top with tomato sauce and parmesan cheese.

Calories 404 // Protein 17g // Carbohydrate 57g // Fiber 9g // Total Fat 15g // Sat Fat 5g // Mono Fat 5g // Poly Fat 1g // Cholesterol 45 mg // Sodium 638mg

3 grams of added sugars and 60 calories from fat