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Categories:
cheese ravioli olive oil baby portabella mushrooms onion all-purpose tomato pesto salt pepper cheese basil
Viewed: 29 - Published at: 7 years agoIngredients
- 1 (18 ounce) package frozen steam-in-eat small cheese ravioli (such as Rosetto)
- 2 teaspoons olive oil
- 1 (8 ounce) package baby portabella 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 pepper
- 1/4 cup shaved fresh asiago cheese
- basil leaves (optional)
Method
- Cook ravioli in microwave according to package directions.
- While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
- Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.
