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