Ravioli With Sun-Dried Tomato Cream Sauce
photo by CIndytc
- Ready In:
- 13mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
mama smurf
boise, 51
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/cookathon-participant.jpg alt=width=300 height=150 />I live in Boise, Idaho (home of the famous Idaho potatoes and Boise State University whose football team plays on the blue smurf turf). My husband and I are retired and travel quite a lot. We have a place in Boise, Idaho and now a part-time home in Carlsbad, California. It's nice to be in California where they have so much more fresh food...vegetables and fish! They have so many farmer markets that I really have to watch myself, but cooking is so much fun and they have such a variety of things to use.</p>
<p>I have two daughters and one has three kids...my angels (the twins who are now 4) and my man who is 2 and just as big as the twins. I do miss them when we are gone...they grow so fast.<br /><br />I love to collect and read cookbooks -- way to much from my husbands point of view. I love to watch Rachael Ray, Paula Deen, Barefoot Contessa and Everyday Italian. I have used this site for several months and have loved the recipes and info that comes with them...had to join! <a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/4th%20of%20July/4811_126789.jpg border=0 alt=Photobucket /> <br /><br /><br /><br />The only peeve that I really have is going on this site and reading reviews on recipes where the person has totally changed the recipe and didn't like the results so therefore giving low ratings. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg alt=/ />
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