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)
How to Make It
Cook ravioli in microwave according to package directions.
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.
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.
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.