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Old November 11th, 2009, 07:54 PM   #4
BlueSkyBlue
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Join Date: Jul 2008
Location: California
Posts: 44
Tjterri63, what about this Portobello Ravioli with Sage and Black Pepper Cream recipe as your main dish? It doesn’t have turkey or ham as an ingredient, just like you requested.

Portobello Ravioli with Sage and Black Pepper Cream


* 1 package (25 oz.) frozen Safeway SELECT® Frozen Portobello Mushroom Ravioli
* 2 tablespoons Lucerne® Sweet Cream Butter
* 1/4 cup loosely packed O Organics™ Fresh Sage, rinsed and patted dry
* 2 tablespoons all-purpose flour
* 1 1/4 cups O Organics™ Chicken Broth
* 1 cup Lucerne® Half-and-Half
* Fresh-ground black pepper

1.
In a 5- to 6-quart pan, bring 3 quarts of hot water to a boil over high heat. Add ravioli; cook until pasta is tender to bite, about 5 minutes. Drain and keep warm.

2.
While water heats and ravioli cooks, melt butter in a 10- to 12-inch frying pan over medium-high heat. Add sage and stir until bright green, 1 to 2 minutes. With a slotted spoon, quickly transfer sage to a paper towel-lined plate. Reserve 4 large fried sage leaves for garnish. Chop remaining sage and set aside.

3.
Whisk flour into remaining butter in pan. Remove pan from heat and whisk in broth and half-and-half until smooth. Stir sauce over high heat until boiling. Stir chopped sage into cream sauce and add pepper to taste.

4.
Divide drained ravioli between 4 dinner plates. Spoon sauce equally over each portion and garnish each with a reserved sage leaf.

Per serving: 481 cal., 36% (170 cal.) from fat; 17 g protein; 19 g fat (11 g sat.); 57 g carbo (2.5 g fiber); 669 mg sodium; 96 mg chol.
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