One-Pot Beef Stroganoff Ravioli

Traditional stroganoff is a family favorite, but it’s rarely a quick fix. Slice the prep time in half with beef-stuffed pasta.

Serves: 5 Save

Ingredients (11)

  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 (8-oz) packages sliced mushrooms
  • 2 tablespoon flour
  • 1 (25-oz) pkg beef ravioli
  • 1 cup reduced-sodium beef broth
  • 1 1/2 tablespoon Worcestershire sauce
  • 3/4 cup light sour cream
  • 1 1/2 teaspoon salt
  • Pepper, to taste
  • 3 green onions, sliced

Ingredient Facts and Health Benefits

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  1. In a large skillet, heat olive oil over medium. Add onions and cook for about 3 minutes. Add mushrooms and cook until tender and slightly browned, 5 to 8 minutes. Sprinkle mixture with flour and stir to coat.
  2. Add ravioli, beef broth and Worcestershire sauce to skillet. Stir to combine and bring to aboil. Reduce heat, cover and simmer 8 to 10 minutes, until ravioli is cooked.
  3. Add sour cream, salt and pepper and stir to fully combine. Cook on low an additional 5 minutes to heat through. Top with green onions.