Italian Ravioli Stir Fry

The Cooking Doc® Italian Ravioli Stir Fry

Italian Ravioli Stir Fry

This is a higher sodium and potassium recipe because of the sodium in the ravioli and the potassium in the sundried tomatoes. If you can find a low sodium ravioli that will help.

To make it a lower potassium recipe, leave out the sundried tomatoes and add roasted red peppers instead.

Italian Ravioli Stir Fry

The Cooking Doc®
Servings 2 servings
Calories 313 kcal


  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 1 onion chopped
  • 7 ounces mushrooms chopped
  • 1/2 cup sundried tomatoes chopped
  • 8 ounces spinach and cheese ravioli
  • 1 cup baby spinach
  • 2 tablespoons sour cream
  • 1/2 cup no sodium vegetable broth
  • 1/4 cup walnuts chopped
  • 1 small bunch of Italian parsley leaves picked
  • Freshly ground pepper


  • Heat a sauté pan over medium heat and add the olive oil and onion. Sauté for 2-3 minutes and add the garlic. Cook for another 30 seconds and then add the mushrooms. Allow the mushrooms to soften, about 5 minutes.
  • Add the ravioli and mix. Pour in the vegetable stock. Cover and cook for 3 minutes.
  • Add the dried tomatoes, baby spinach, sour cream, and pepper. Mix and cook until the spinach is cooked, about 2 minutes.
  • Serve into bowls and top with parsley and walnuts.


Calories: 313kcalCarbohydrates: 33gProtein: 11gFat: 17gSaturated Fat: 4gCholesterol: 68mgSodium: 467mgPotassium: 876mgSugar: 7gCalcium: 140mgMagnesium: 94mgPhosphorus: 243mg
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