Ravioli In Mushroom-Cream Sauce - cooking recipe

Ingredients

18 ounces chicken and roasted garlic ravioli (I use Buitoni)
3 tablespoons butter
16 ounces sliced baby portabella mushrooms (any kind of mushrooms will work)
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil (I used 2 t. dried basil instead)
1 cup whipping cream (about 1/2 pint)
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
pepper

Preparation

While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat.
Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper.
Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.