Rustic Ravioli and Vegetables with Roasted Pepper Sauce

Fitness Expert

Vegetarian entree featuring whole wheat cheese ravioli, mushrooms, spinach and a unique roasted red pepper sauce.


  • 9 oz. refrigerated whole wheat 4 cheese ravioli (Such as Buitoni)
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2 cups sliced white mushrooms
  • Half of a 9 oz. bag salad spinach, torn into bite sized pieces
  • Sauce:
  • 1 cup roasted red peppers with juice, from a jar
  • 1/2 cup canned pumpkin
  • 1/2 cup orange juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon sage
  • Garnish: Fresh sage leaves, fresh ground black pepper


  1. Cook ravioli in boiling water according to package directions. Drain.
  2. Meanwhile, heat olive oil in a large 12” non-stick skillet over medium high heat. Add onion and garlic, sauté for 4 minutes, then add mushrooms and saute another 6 minutes until vegetables are soft and golden.
  3. Stir in spinach and cook an additional minute, then lower heat to simmer.
  4. Place all sauce ingredients in a blender, cover and blend for 30 seconds until smooth but not totally pureed.
  5. Pour sauce into hot skillet and stir to combine, cook 3-4 minutes until hot and bubbly.
  6. Add ravioli to skillet, stir to combine.
  7. Place servings on 4 plates, garnish with sage leaves and freshly ground pepper.

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