Ravioli with Sun Dried Tomato Cream Sauce

Cooking Light recipe

Ravioli with Sun Dried Tomato Cream Sauce

1 (18 oz) package frozen steam and eat small cheese ravioli
2 teaspoons olive oil
1/2 cup coarsely chopped onion
1 (8 oz) package baby portobello mushrooms, quartered
6 tablespoons half-and-half
2 tablespoons sun-dried tomato pesto (suchas Classico)
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 oz) shaved Asiago cheese
basil leaves (optional)

Cook ravioli in microwave according to package directions

Heat oil in a large nonstick over medium high heat. Add onion and mushrooms to pan; saute 3 minutes or until richly browned. Combine half-and-half and next 4 ingredients (through pepper) in a small bowl, stirring until smooth. Add to mushroom mixture in pan; stir well. Reduce heat, and cook 2 minutes or until slightly thick. Serve over ravioli; top with cheese. Garnish with basil, if desired. Yields: 4 servings