A classic bean and pasta combination. Think of this dish as vegetarian stroganoff, with beans supplying the protein. Time: 20 minutes. Serves 4 to 6.
16 oz package cheese ravioli
1 tsp olive oil
4 cups sliced mushrooms
1 onion, sliced
Salt and pepper
2 Tbsp dry sherry or apple juice
1 Tbsp cornstarch
2/3 cup low-fat milk
1/3 cup water
2 Tbsp fat-free plain yogurt
15 oz can chickpeas, rinsed and drained
Prepare ravioli according to package directions.
Heat the oil in large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper to taste. Cook, stirring occasionally, until the mushrooms and onion are tender and lightly browned, about 4 minutes.
Stir in dry sherry or apple juice and cook until evaporated. Sprinkle in cornstarch and stir to combine. Stir in milk and water; bring to a boil.
Remove from heat and stir in the yogurt and chickpeas.