Ravioli with Sun-Dried Tomato Sauce

Servings: 4 – Total time: 25 minutes

Ingredients

  • 15 ounces frozen cheese ravioli
  • 2 teaspoons olive oil
  • 8 ounces baby portobello mushrooms, halved
  • 1/2 cup chopped onion
  • 1/2 teaspoon all-purpose flour
  • 1/2 cup + 2 tablespoons half-and-half
  • 2 tablespoons sun-dried tomato pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • shredded Parmesan cheese

Directions

  1. Cook ravioli according to package directions.
  2. While ravioli cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6-7 minutes or until browned.
  3. Combine flour, half-and-half, sun-dried tomato pesto, salt, and black pepper in a small bowl. Stir until smooth. Add to pan and stir well. Cook over medium heat for 2 minutes or until mixture thickens slightly.
  4. Divide ravioli evenly among 4 plates. Spoon mushroom mixture evenly over ravioli. Sprinkle with Parmesan cheese.

Slightly adapted from Cooking Light’s Fresh Food Fast.

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