Ravioli With Sun-Dried Tomato Cream Sauce - cooking recipe

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)

Preparation

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 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.
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.