Creamy Ravioli

Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package  frozen  ravioli (any flavor, I used chicken & cheese ravioli)
• 1 (14 ounce) can Italian stewed tomatoes
• 1⁄4 cup sun-dried tomato, chopped
• 1⁄2 cup  cream
• 1⁄4 cup pesto sauce (store bought or homemade)
• 1  tablespoon  coarse ground Dijon mustard
• 1⁄4 cup gouda cheese, shredded
• 1⁄2 cup feta, crumbled
• 1⁄4 cup  chopped fresh parsley
• 1  teaspoon  red chili pepper flakes (or to taste)
•  sea salt, to taste (optional)
•  fresh ground pepper, to taste (optional)
• 1⁄2 cup  toasted pine nuts (optional)

Directions

1. Cook ravioli according to package directions; drain.
2. In medium sauce pan, add next four ingredients.
3. Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
4. Add next four ingredients ; cook until heated through and cheese is melted.
5. Fold in ravioli; heat through.
6. Stir in pinenuts and season with salt and pepper, to taste.
7. Serve hot with a crisp, green salad and garlic bread.