Ravioli with Sun-Dried Tomato Cream Sauce

Ravioli with Sun-Dried Tomato Cream SauceRecipe
Photo: Oxmoor House
Use pasta that steams in the microwave to avoid the step of bringing a large pot of water to a boil before cooking.

Prep: 4 minutes; Cook: 8 minutes


4 servings (serving size: 13 ravioli, about 1/2 cup mushroom sauce, and 1 tablespoon cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 306
Caloriesfromfat 26 %
Fat 9 g
Satfat 3.8 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 13.8 g
Carbohydrate 41.5 g
Fiber 3.1 g
Cholesterol 21 mg
Iron 2.9 mg
Sodium 583 mg
Calcium 199 mg


1 (18-ounce) package frozen steam-n-eat small cheese ravioli (such as Rosetto)
2 teaspoons olive oil
1 (8-ounce) package baby portobello 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 black pepper
1/4 cup (1 ounce) shaved fresh Asiago cheese
Basil leaves (optional)


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 onion; sauté 3 to 4 minutes or until richly browned. Combine flour and next 4 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.

3. Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.