Ravioli with Sun-Dried Tomato Cream Sauce

Use the pasta that steams in the microwave to avoid the step of bringing a large pot of water to a boil before cooking. Original recipe modified for my family

Cuisine: ItalianMain Ingredient: Cheese ravioli

(5, 1) 100% would make again (reviews)

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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

Verified by CSmith508

1 18-ounce packagefrozen steam-n-eat ravioli

2 teaspoonsolive oil

1 8-ounce packagebaby portobello mushrooms; quartered

1/2 cuponion; coarsely chopped

1/2 teaspoonflour

3/4 cuphalf-and-half

2 tablespoonssun-dried tomato pesto

1/4 teaspoonsalt

1/4 teaspoonpepper

1/4 cupfresh Asiago cheese; shaved

Ravioli with Sun-Dried Tomato Cream Sauce Preparation

1. Cook ravioli in microwave according to package directions.

2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onions, saute 3 to 4 minutes or until richly browned. Combine flour and next 4 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.

3. Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.