Creamy Pesto Ravioli - cooking recipe

Ingredients

10 ounces frozen beef ravioli or 10 ounces cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

Preparation

Cook frozen ravioli according to package directions.
Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Saute until lightly browned.
To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.