Portobello Ravioli with Tomato Sauce

Portobello Ravioli Recipe

One of the staples that I always have in my freezer is a bag of frozen portobello mushroom ravioli. It’s wonderful for nights when you are just too tired to use anything other than a can opener.

1 bag of frozen portobello ravioli (1 to 1.5 lbs)
1 can stewed tomatoes, Italian style
1 Tbsp. olive oil
1 tsp. crushed red pepper flakes

Remove the portobello ravioli from the freezer and put into a pot of boiling water for five minutes. Next, drain the water from the pot and add the olive oil and Italian stewed tomatoes. Simmer for five minutes and garnish with crushed red pepper flakes.

The Italian style stewed tomatoes that I usually buy come seasoned with basil, garlic, and oregano. For my tastes I don’t have to add anything to it. But if you like your tomato sauce on the sweeter side, try adding just a touch of sugar.

4 comments   -   January 21, 2008

1 katy { 01.22.08 at 5:20 am }

haha, that’s when i go for takeout! even a can opener is too much for me some nights! :-) that looks wonderful though!

2 made healthier { 01.22.08 at 4:50 pm }

Hi Katy,
I wish we had great nearby takeout and delivery like you do in NYC. You are so lucky to live there, so many options! 😉

3 Mansi { 01.23.08 at 11:04 am }

I love ravioli and often make it with sun-dried tomato sauce! your portobello filled ones look really tempting:)

4 made healthier { 01.23.08 at 11:07 pm }

Hi Mansi,
Sun-dried tomato sauce sounds really good! I like your recipe for veg pizza with cilantro hummus. 😉

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