Ravioli with Sun-Dried Tomato Cream Sauce
Servings = 4
Time = 25 min
Ingredients
1 18-oz package refrigerated spinach and cheese small ravioli
1 T olive oil
1/2 c chopped onion
1 8-oz package, pre-cut mushrooms
1 t all-purpose flour
1/2 c half-and-half
2 T warm water
2 T sun-dried tomato pesto (or chopped up sun-dried tomatoes)
1/4 t sea salt
1/4 t fresh cracked black pepper
1/4 c fresh Asiago cheese
Directions
• Heat olive oil in heavy skillet and saute onions until soft. Add mushrooms and cook until lightly browned.
• Meanwhile bring a large pot of water to boil. Add ravioli and soft boil for 5 minutes.
• Stir flour into veggies. Add half-and-half, water, sun-dried tomatoes, salt and pepper. Stir until sauce just thickens, then remove from heat.
• Divide ravioli into 4 bowls. Top with 1/2 c mushrooms sauce in each bowl and sprinkle with 1 T cheese
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