Ravioli With Sun-Dried Tomato Cream Sauce

Use the pasta that steams in microwave to avoid the step of bringing a large pot of water to a boil before cooking. I have made this though with fresh ravioli from the dairy case. Cooking time will vary on the type of ravioli you purchase and use. Found in the Weight Watchers magazine.

• Ready In: 13 mins
• 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

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 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.
3. 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.