Ravioli in Creamy Tomato Mushroom Sauce

I got this recipe from Canadian Living Magazine.The tomato cream sauce is a lower fat version.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 3  cloves garlic, minced
• 3  cups  sliced mushrooms
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup flour
• 1  cup  evaporated 2% milk
• 1 (19 ounce) can tomatoes
• 1  lb  frozen  cheese ravioli or 1  lb  cheese tortellini
• 1  cup  grated asiago cheese or 1  cup parmesan cheese or 1  cup romano cheese
• 3⁄4 cup  chopped fresh basil
• 2  tablespoons  chopped fresh parsley

Directions

1. In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
2. Sprinkle with flour; cook, stirring for 1 minute.
3. Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
4. Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
5. Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
6. Drain and return to pot.
7. Add sauce, cheese, basil and parsley; stir untill cheese melts.