Wild Mushroom Ravioli Skillet Lasagna


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.

Wild Mushroom Ravioli Lasagna
Photo: Karla Conrad
Total Time:
25 mins
6 cups


  • 1 egg, lightly beaten

  • ½ of a 15-ounce carton fat-free ricotta cheese

  • 2 tablespoon grated Romano or Parmesan cheese

  • 2 cup lower sodium pasta sauce with basil

  • ¾ cup water

  • 2 8-9 ounce packages refrigerated wild mushroom-filled ravioli or agnolotti

  • 2 cup chopped fresh kale

  • Grated Romano or Parmesan cheese (optional)


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

  2. 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.

  3. 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 (per serving)

416 Calories
16g Fat
45g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 416
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 118mg 39%
Sodium 975mg 42%
Total Carbohydrate 45g 16%
Total Sugars 9g
Protein 26g
Vitamin C 52.2mg 261%
Calcium 440mg 34%
Iron 3.6mg 20%
Potassium 184mg 4%
Folate, total 16.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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