This is such an easy recipe to put together. I love it and I am not a big ravioli fan. The best I made was when I had only sundried tomatoes and pesto, then used halve of each (chopping the sundried tomatoes) to make it a pesto. I actually didn't like it with straight up sun-dried tomato pesto. But the crowd fave is just plain pesto. I have made this with tortellini too (when I couldn't find ravioli) and it's just as wonderful.
Ravioli with Sun-Dried Tomato Cream Sauce
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
More From Oxmoor House
- Calories: 306
- Calories from fat: 26%
- Fat: 9g
- Saturated fat: 3.8g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.5g
- Protein: 13.8g
- Carbohydrate: 41.5g
- Fiber: 3.1g
- Cholesterol: 21mg
- Iron: 2.9mg
- Sodium: 583mg
- Calcium: 199mg
- 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.
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