Ravioli with Sun-Dried Tomato Cream Sauce |
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Prep Time: 4 Minutes Cook Time: 8 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Use pasta that steams in the microwave to avoid the step of bringing a large pot of water to a boil before cooking. Ingredients:
1 (18-ounce) package frozen steam-n-eat small cheese ravioli (such as rosetto) |
2 teaspoons olive oil |
1 (8-ounce) package baby portobello mushrooms, quartered |
1/2 cup coarsely chopped onion |
1/2 teaspoon all-purpose flour |
1/2 cup plus 2 tablespoons half-and-half |
2 tablespoons sun-dried tomato pesto (such as classico) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup (1 ounce) shaved fresh asiago cheese |
basil leaves (optional) |
Directions:
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 onion; sauté 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.
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