• 9 Ratings

Done in less than half an hour, this is one of the quickest (and most delicious) Italian dinner recipes our Test Kitchen has ever developed! For even more protein, opt for beef ravioli instead of mushroom ravioli.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

total:
25 mins
Servings:
4
Yield:
about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine egg, ricotta cheese, and the 2 tablespoons Romano cheese; set aside.

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Instructions Checklist
  • In a large skillet combine pasta sauce and the water. Bring to boiling. Stir in ravioli and kale. Return to boiling; reduce heat. Spoon ricotta mixture into large mounds on top of ravioli mixture.

Instructions Checklist
  • Simmer, covered, about 10 minutes or until ricotta mixture is set and ravioli is tender but still firm. If desired, sprinkle with additional Romano cheese.

Nutrition Facts

416 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 118mg; sodium 975mg; potassium 184mg; carbohydrates 45g; fiber 4g; sugar 9g; protein 26g; trans fatty acid 0g; vitamin a 4741IU; vitamin c 52mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 440mg; iron 4mg.
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Reviews

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
09/09/2016
So fast, and easy!
Rating: Unrated
07/08/2018
Where do I find wild mushroom ravioli? I live on the west side of Jax, TO just off of Normandy Blvd.
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