Serves: 2
Total Calories: 574

4 ounces dried cheese-filled ravioli noodles, pasta meals (about 1 cup)
1/2 cup sliced mushrooms (about 1 1/2 ounces)
2 tablespoons chopped onions
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
2 tablespoons dry red wine or chicken broth
dash salt
dash pepper
1 large tomato, chopped (1 cup)
1 clove garlic, finely chopped
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese

1. Heat oven to 325°. Cook ravioli as directed on package.
2. While ravioli is cooking, cook remaining ingredients except cheeses in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until tomato is soft.
3. Drain ravioli. Place ravioli in ungreased loaf dish, 9 x 5 x 3 inches. Spread ricotta cheese over ravioli. Pour tomato sauce over top. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot.

1 Serving: Calories 250 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 80mg Sodium 670mg Carbohydrate 20g (Dietary Fiber 2g) Protein 17g % Daily Value: Vitamin A 26% Vitamin C 14% Calcium 36% Iron 10% Diet Exchanges: 1 Starch, 1 1/2 High-Fat Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 574
Calories from Fat: 39

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