One-Pot Beef Stroganoff Ravioli

Mark Boughton Photography / Styling by Callie Blount


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


  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.

Nutritional Info *per serving

  • Calories 557
  • Fat 19g
  • Cholesterol 42mg
  • Sodium 1355mg
  • Carbohydrate 77g
  • Fiber 6g
  • Sugars 7g
  • Protein 21g