Ravioli with Sun-Dried Tomato Cream Sauce

Ravioli with Sun-Dried Tomato Cream Sauce
Photo by Oxmoor House


  • 1 (18-ounce) package frozen steam-n-eat small cheese ravioli (such as Rosetto)
  • 2 tablespoons sun-dried tomato pesto (such as Classico)
  • Basil leaves (optional)
  • ½ teaspoon all-purpose flour
  • 2 teaspoons olive oil
  • ½ cup plus 2 tablespoons half-and-half
  • ¼ teaspoon salt
  • + 4 more ingredients
    • ¼ cup (1 ounce) shaved fresh Asiago cheese
    • ½ cup coarsely chopped onion
    • ¼ teaspoon black pepper
    • 1 (8-ounce) package baby portobello mushrooms, quartered

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...

View full recipe at My Recipes


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